You can freeze other winter squashes the same way.

Please note:  To do this you need pumpkins that have been grown for food and cooking; not carving for Halloween.  There is a big difference.  The pumpkin for eating will probably not be very pretty and will be very thick fleshed.  It may be known in the markets simply as winter squash.

Also note:  Recipes for other winter squashes: butternut, acorn, etc., can be found in the recipe section.

Roasting fresh pumpkin:  Wash the pumpkin and cut it into serving size pieces.  Remove seeds and stringy bits.  Put skin side down in large baking dish (I use 9 X 13 cake pan).  Drizzle with a bit of olive oil and bake, uncovered, in 400F (200C) oven for 45 - 60 minutes.  Serve with butter, salt and pepper.

Preparing fresh pumpkin purée:  Wash the pumpkin and cut it into large pieces.  Remove seeds and stringy bits.  Put skin side down in large baking dish (I use 9 X 13 cake pan).  Cover with foil and bake in 400F (200C) oven for 90 minutes.  Remove and test with fork.  It should be very done.  With a nice, ripe pumpkin there will be about an inch of liquid in the pan - I haven't thought of a use for it yet so I toss it out.  When pumpkin is cool enough to handle scrape the flesh into a large strainer over a large bowl.  Allow to drain for at least 4 hours or until the next day (refrigerate overnight).  Measure into freezer bags - 1 1/4 cups for 1 cup of usable pumpkin, 2 1/3 cups for 2 cups of usable pumpkin (you will lose more liquid upon thawing) and freeze.  Keeps for 1 year.  I can't tell you what your pumpkin will yield, but my pumpkins each require 4 baking pans full and yield 12 - 15 cups of usable pumpkin.

To use:  thaw in a strainer letting the watery liquid drain into a bowl.  You now have the consistency to substitute for canned pumpkin.  If your recipe calls for water or other liquid, substitute the drained pumpkin 'water'.  I use it in baking, of course, but I also use it as a vegetable, in a lovely first course soup, in risotto, in gratins.... 

To store:

Store pumpkins in a cool, dry place, with good air circulation, and at least several inches of stem attached.  Do not pick up by the stem and do not wash before storing.  They will keep several months under proper conditions but check occasionally and remove any they are soft or moldy.

For recipes see Vegetables; Pumpkin; Winter Squash

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