I have cooked it like acorn squash, with butter and brown sugar. Pumpkin
is a squash, after all, and should do well in any squash type recipe.

Have you tried pumpkin soup? Pumpkin bread? Pumpkin cake? Pumpkin ice
cream?


writes:
I posted this in rec.food.cooking. Later realized that I should have
crossposted it to r.g.e (and maybe r.f.p):

I grew green striped cushaws in my garden this year (a long-necked
pumpkin) and instead of getting a bunch of small pumpkins like I
planned, I got 2 or 3 small ones and two big ones. I just baked the
smaller of the big ones, then ran the cooked flesh thru a food mill. I
ended up with 8 cups of puree. It's yellow rather than orange, and my
dog says it tastes delicious (I gave him a piece of the cooked skin, and
let him lick the roaster.)

Now what? Do I need to put it in a cheesecloth bag and let it drip?

There's enough here for 4 pies, and the other big pumpkin weighs at
least 25 pounds (probably twice as big as this one.) What else do you
do with pumpkin besides make pies?

I know it freezes really well, so I plan on freezing it in 2-cup
containers.

Bob