An easy way to keep pumpkin for future use is to cook it and then spoon 1 or 2 cups into freezer bags. I've kept pumpkin in the freezer for 9 - 12 months.
If a recipe calls for canned pumpkin, substitute your pumpkin puree 1 for 1. We also make a pumpkin side dish with this.
Most winter squash and pumpkins are interchangeable so if you have an acorn squash or a howden pumpkin or a pie pumpkin, use whatever you have. The pie pumpkins are a little sweeter but they're all tasty and pretty close in flavor in the end product.
Directions:
Scrub your pumpkin/squash and cut in half. Place cut side down on a cookie sheet with about 1 cup or so of water. Place in a 350 degree oven and bake until you can pierce the skin with a fork. Watch the pan and replace the water if it evaporates - you don't want to boil it but you don't want the pan to dry out either. Remove from the oven, allow to cool and scoop out the flesh with a spoon. Bag it in 1 - 2 cup increments in a freezer bag and pop it in the freezer.
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