Removing the Meat

• Use a sharp knife to cut around the stem, pull the stem out and discard it. Cut the pumpkin in half and scrape out the fibers and seeds, leaving the flesh. Reserve the seeds to make crunchy, salty pumpkin seeds. If you plan to steam, boil or roast the pumpkin before mashing it, leave the tough outer skin on. If you plan to freeze the pumpkin for future use, or use pumpkin cubes in your recipe, use a vegetable peeler to remove the tough outer skin. This is a time-consuming process, but worth the effort if you want chunks of pumpkin that hold their shape.

Cooking Methods

• When using peeled pumpkin, simply cook it according to your recipe’s instructions. For instance, the pumpkin doesn’t have to be cooked ahead of time for a cake that calls for grated or pureed fresh pumpkin. For savory pumpkin dishes, put the cut up meat in a roasting pan, drizzle it with olive oil, and sprinkle with salt and pepper. Add a half inch of water to the pan, cover it with foil and roast it at 325 degrees Fahrenheit for about 30 minutes. For sweet dishes that call for cooked pumpkin, or dishes where you’ll add the seasonings later, steam the pumpkin or boil it until it’s fork tender but not falling apart.

Dishes

• Pumpkin pie is a perennial fall favorite usually made with canned pumpkin. Substitute fresh, pureed pumpkin mixed with eggs, brown sugar, evaporated milk and pumpkin pie spice for the filling. Bake fresh pumpkin into muffins, cupcakes, pancakes and cookies. For an indulgent savory dish, make pumpkin soup with vegetable broth and seasonings. Top it with a tablespoon of sour cream, or keep it healthy by omitting the sour cream. Mix cubes of pumpkin into lentil or bean soup, or toss roasted pumpkin into a green salad. Replace half of the avocado with pumpkin next time you make guacamole, or make a puree of pumpkin and goat cheese to spread on French bread.

Seeds

• The trick to making sure your dried or roasted pumpkin seeds come out crunchy is to make sure you’ve removed all of the pumpkin fiber. Pull off as much as you can with your hands, then put the seeds in a colander and rinse them until they’re clean. Spread them out on paper towels and let them dry overnight. They can then be sun-dried, dried in a dehydrator or roasted. To roast the seeds, preheat the oven to 350 F. Toss the seeds with oil, salt and pepper and spread them on a cookie sheet in a single layer. Roast for 15 to 30 minutes, stirring occasionally.