If you have leftover pumpkins, don't throw them away (even the fancy, decorative ones)! You can safely freeze your gourds & squashes and use them later in the Winter.
Method no. 1
Cut the pumpkin into halves. Scoop out the seeds, peel pumpkins' skin off, chop the flesh into 2 cm chunks and freeze them in the zip lock bags. Use within 6 months.
You can throw them directly into Winter stews or steam-cook them.
Method no. 2
Freezing raw halves or quarters.
A convenient way to freeze small pumpkins and squashes. You can use them later as a pie filling or instead mashed potatoes.
Cut squash into halves or quarters, scoop out the seeds, leave the skin on. Freeze them in zip-lock bags. Defrost within 6 months, scoop out the flesh using pumpkin scoop, and cook on a hob or in the slow cooker.
More instructions in my 'How to cook whole (or a half ;) pumpkin in a slow cooker' and in my 'Pumpkin pie recipe'.
Method no. 3
Freezing raw wedges.
Cut small or medium squash into halves, leave the peel, scoop out the seeds, and slice it into wedges (it works the best with ribbed squashes). Put wedges into zip-lock bags and put them into the freezer. Bake from frozen.
Method no. 4
Freezing cooked pumpkin mash.
You can cook the whole pumpkin in a slow cooker, scoop out the flesh, let it cool completely, and freeze it in a zip- lock bag.
Or, slice pumpkin in half, scoop out the seeds, scoop out the flesh, and cook it with 50 ml of water on a small heat on a hob. Stir mash continuously until it boils, take it off the hob, and let it cool off. Wait until the mash reaches room temperature and freeze it in zip-lock bags.
Make sure there's as little air as possible in the freezer bag.