I use fresh pumpkin or buttercup squash when making pie and I prepare mine differently than above. I cut the squash in half, scoop out the seeds (saving them for roasting or the squirrels) and fiber then put the halves flesh side down in a glass baking dish in about an inch of water. I bake in a 350F oven for about 45 minutes. Then I remove the squash halves from the oven and place them flesh side down on racks to drain. Once they are cool, I scoop out the flesh and compost the rest. Also, I sweeten pumpkin pie with maple syrup instead of sugar or corn syrup which gives the pie an incredibly rich flavor.

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