Cut the pumpkin and scoop the seeds 

Bake or broil.

To know if squash are cooked, poke them with a knife, as for potatoes.

 Use a hollowed-out squash as a soup tureen. You can even warm up your soup in the pumpkin in the oven to give it additional flavour.

In the same way, fill a squash with rice, cubes of pumpkin or potiron, chicken stock and diced mango with some mint leaves or other herb and cook in the oven.

For a nice autumn touch, use the a scooped-out squash as an ice bucket.

In North America the pumpkin is usually associated with desserts, cakes, jams and pies, while in Europe these squash are thought of almost as a vegetable.

Barbados
Pumpkin fritters - 500 g of cubed pumpkin flesh, 2 tablespoons of sugar, 2 tablespoons of soft butter, 2 beaten eggs, 125 ml flour.

Thailand
Pumpkin soup - water, coconut cream, shrimp, shallots, small peppers and lemongrass

Portugal
Pumpkin soup - sauté shallots and garlic in oil with diced pumpkin. Add some stock or water, and rice. Serve with croutons of fried bread.

Madeira
A flan is made from squash with a little garlic and nutmeg to accompany veal medallions.

Quebec
Pumpkin cake - 375 ml cornstarch, 375 ml pumpkin purée, 175 ml sugar, the zest and juice of an orange, 3 eggs. Mix and bake for about 30 minutes. Serve with cream flavoured with maple syrup.

For complete recipes, click here.

 Choose firm, heavy pumpkins with a hard, even rind, with no blemishes or cracks.

Keep in a cool place or in the refrigerator crisper.

They will keep from several weeks to more than six months. Some increase in flavor if you leave them for a while before eating them.