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(recipe, Hillsdale Farmers' Market)
Pumpkin and the other winter squashes have a variety of uses, from stews and purees to simply roasting in the oven. Pumpkin puree (and purees made with butternut squash or Kubocha squash) also make great quickbreads. To make pumpkin puree, cut a pumpkin in half, scoop out the seeds and stringy stuff out of the center,then the pumpkin cut side down on a lined baking sheet. Bake at 350°F until soft, 45-60 minutes. Cool, scoop out the flesh. You can freeze the puree you don't use for another time or double the recipe and make two loaves.