Steam Bake or Roast

1. Preheat the oven to 350 degrees Fahrenheit for steam baking or 400 F for roasting. Leave the pumpkin in halves or cut it into quarters or chunks with a sharp knife. Place the squash in a single layer in a shallow-rimmed baking or casserole dish, face-up for roasting or face-down for steam baking.

2. Add about a half to an inch to an inch of water to the pan for steam baking. If roasting, brush the tops of the squash pieces with olive oil or butter and sprinkle with salt and pepper.

3. Cook undisturbed for about 20 to 30 minutes, or until the flesh is tender when pierced with a fork. Look for a nice golden brown color on roasted squash.

4. Remove the squash from the oven. Peel the outer skin from the squash, being careful not to burn yourself. Use a large spoon, if needed, to assist in scooping away the flesh. The skin should peel away easily when the squash is properly cooked.

Stove Top

1. Cut the squash halves into large chunks with a sharp knife. Bring an inch or two of water to a boil over high heat in a large steamer pot.

2. Place the squash pieces in a steamer basket and cover. Leave the heat on high and steam the squash for about 10 minutes, or until the flesh is fork-tender. If the water evaporates before the squash is cooked, add a bit more to the pot.

3. Remove the squash from the steamer basket. Carefully peel away the outer skin.

Saute

1. Peel the Galeux d’Eysines using a sharp knife to carefully cut the skin from the flesh, following the curve. Discard the skin. Cut the peeled squash into cubes or slices.

2. Toss the squash with some olive oil and spices. Coat a saute pan with a bit of olive oil. Heat the oil over medium heat until hot but not smoking.

3. Add the pumpkin to the hot pan. Cook, stirring and tossing often, until the outer layer is caramelized and the inside is tender.