A few weeks ago I cooked up two of the pumpkins from my CSA share. The picture here is not enhanced and if anything it downplays the vibrant color of this squash! The smell was wonderful when I cut it open and revealed the bright flesh.
Since the pumpkins came to me "uncured" it wouldn't have been difficult to cut them open for roasting, but since they fit in the oven fine I took the simplest route and cooked them whole according to this recipe. My pumpkins were a little bigger than pie pumpkins, and a bit smaller than jack-o-lanterns, so it took about 1.5 hours.
Quick tip: Peel the pumpkin while it's still warm. I got distracted with preparing the other recipes below and by the time I got back to peeling the second pumpkin it was cold and the peel was difficult to remove!
Later I roasted the seeds according to this recipe.
What to do with all that pumpkin puree? As I mentioned when I wrote about pumpkin pancakes, you can substitute pumpkin puree for oil in many recipes. I also like to add it to soups like this one or substitute it for part of the liquid when making french toast, especially the baked version. In fact, I made a personal-sized bowl of pumpkin french toast the other day (pictured above).
Of course, there are also plenty of recipes especially designed to showcase pumpkin. Before my puree was even cooled, I tried out a new-to-me muffin recipe. I loved it so much that I immediately turned around and made a second batch!
What's your favorite pumpkin recipe?
Please link to it in the comment section—I still have a whole lot of pumpkin puree in the freezer!