Store them in a cool place until you are ready to use them. If your recipe calls for pureed pumpkin or squash, the easiest way to prepare it other than opening up a can is to cut the pumpkin or squash in half, scoop out the seeds and stringy pulp, and cook them with the cut-side facing down in a conventional or microwave oven until the pulp is tender. A microwave oven reduces cooking time from nearly an hour to 6-7 minutes per pound. Small pumpkins and acorn squash can even be microwave-cooked whole if they are pierced with a few small holes which will allow steam to escape. After microwaving, let pumpkins or squash stand for five minutes before pureeing or serving it to allow heat within it to equalize.
Pies are just one way to use pureed pumpkin and squash.
These veggies are 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 or vegetable mixtures. And, if you're tired of standard vegetable fair, try sauteing or stir-frying strips of fresh pumpkin or squash. Finally, for a different taste treat this holiday season, try adding grated raw pumpkin into stuffing served with chicken or turkey. For more information, contact your local Colorado State University Cooperative Extension office .