Pumpkins and squashes

They should keep quite well without freezing, in a cool, dry place for two or three months.
I have noticed that, when we've had roast pumpkin overseas, it's not usually peeled - you just take off the roasted flesh when you eat it.

If you cut them into segments, can you leave the skin on and roast from frozen? I roast parsnips from frozen.

I agree with Jalima - 2-3 months in a cool dry place.
We used to grow them, but mainly for ground cover and their cheerful appearance.
One year we stored some of the huge orange ones and after a few months they started to dissolve - what a mess!
As you say, they can be difficult to peel, even to cut unpeeled.
I bought a butternut squash not long ago and gave up on it, couldn't even get the point of a knife into it.
I think they're over-rated as food for humans, apart from maybe roasted with other veg.

I roast mine with the skin on so it's really easy to separate the flesh, which can then be frozen as soon as it's cooled. I defrost and use in soups and pies and as a thickener for stews.

My late friend who lived in Oz used to make the most delicious pumpkin soup I ever tasted. I'm just sorry that I didn't get the recipe. They also eat a lot of roast pumpkin in Oz too and there seems to be a flavour to it than those here ?

Thanks for your replies, the pumpkins are green ones and much nicer than the orange variety and squash Turks Head. I have had them in a cool store since October as I live at 1000 ft and the plants stared to die back. Canadian DIL makes wonderful soup and pumkin pie so when they return from Xmas hols I think I might give them some to sort!

There are some good recipes on here:
www.750g.com/gratin-de-potiron-au-comte-r204935.htm?actId=ebwp0YMB8s3fCenFf5TA6qFWgZQt9biALyr5FYI13Op8JMXSM85FBSVPBAOC4Zi-&actCampaignType=MAIL&actSource=3708&utm_source=newsletter&utm_campaign=weekly&utm_content=campaign_215
It's in french, but I'll translate if necessary.

The second video is for potimaron gratin ie small pumpkin in cheese sauce.I noticed he uses the skin of the pumpkin too, after boiling.
The chef on there makes me smile .

One of my friends who has an allottment gives his excess ones away after jam/ soup/ cake making.

I use the roasted flesh when making scones, in lieu of butter. I cut it in half with a meat cleaver and roast face down on a baking tray. It oozes a sweet juice as it cooks.

I like the idea of using the roasted flesh as a sugar subsitute in baking. I think I have seen receipes for Pumpkin bread, I wonder if it would work in Brownies, I already use ground almonds instead of flour to make them. I look forward to some experimenting, DH loves scones and I have a hard time living up to the memory of his Mothers scones!!
In the meantime, I am daily cutting and roasting as storing the roasted flesh pressed flat in soup bags takes up a lot less freezer space.