Pumpkin has a beautiful color, a rich dense texture and stores easily in the freezer. I keep cooked pumpkin in the freezer to use in breads, sauces, soups, or side dishes.


1 French variety of pumpkin or Hubbard squash, cut into half or quarters depending on the size

Heat the oven to 350° F. Place the oven rack in the middle of the oven.
Prepare a shallow baking sheet with a tin foil lining.

Place the pumpkin or squash on a shallow baking sheet. Bake in the oven until tender around 30 to 45 minutes. Check for doneness by inserting a fork into the skin. Remove from the oven when tender. The peel can easily be removed when the pumpkin is cool. Peel and store in food storage containers to use immediately and make sure to freeze some for later.


Serve warm with butter, cinnamon and brown sugar.
Mash to add to a bread recipe.
Blend in a food processor to add to soups.