On Oct 23, 2:38*pm, Dan Musicant ) wrote:
On Fri, 10 Oct 2008 07:51:32 -0700 (PDT), CanopyCo
wrote:

:What I did was as follows;
:
:Top the pumpkin, as in cut off one end to access the seeds.
:Scrape out the seeds.
:Lay on its side and slice off slices to make donuts about one inch
:thick.
:Take donut and slice off skin by laying it on a cutting board and
:going around it cutting off slices.
:Then slice it up like you would a potato or squash, in about that
:sized chunks.
:
:The one that I had was small, so I got some french fry type slices one
:time, then a bunch of little one by one half inch chunks the other
:time, from the same donut.
:
:I fried them in olive oil just like potatoes or squash, and it came
ut tasting sort of like butternut squash.

I grow Japanese pumpkins, known as kabochas. They are smaller than
orange pumpkins and the flesh is a darker orange-red, also a fair amount
sweeter. I like them much more than orange pumpkins. They are actually
pretty similar to acorn squash, I believe, and other "winter" squash.

I cut the washed, and seeded kabochas into ~1 inch squares, maybe a
little bigger and parboil them for maybe a dozen minutes. Drained and
cooled, they can be added to a just-cooked stir fry or mashed for
pumpkin bread, soup, pie, cookies, etc. Or frozen for later use. This
technique could certainly be used for "regular" pumpkins.

Dan

You cook it and then freeze it?
That sounds like something I can try.