Select whole squash as you do baking pumpkins. Again, choose ones that feel hard, have no soft spots or cracks, and seem heavy for their size. A microwave oven reduces cooking time from nearly an hour to six to seven minutes per pound. Small pumpkins and acorn squash can even be microwaved whole with just a few pierced holes for steam to escape. After microwaving, let the pumpkin or squash stand five minutes to allow the heat within the squash to equalize before pureeing or serving.
Pies are just one way to use pureed pumpkin and squash.
They're also delicious in chilled or hot soups, or in place of mashed potatoes in a shepherd's pie. Baked pumpkin and squash halves are attractive and tasty when stuffed with meat, rice and vegetable mixtures. And, if you're tired of standard vegetable fare, try sauteing or stir-frying strips of fresh pumpkin or squash. Finally, for a different, tasty treat this holiday season, try adding grated raw pumpkin to stuffing for chicken or turkey. For more information, contact your local Colorado State University Cooperative Extension office .