Yes, sugar pumpkins are small and round. But small field pumpkins are also small and round. To be sure you have a sugar pumpkin and not a field pumpkin, look closely at the rind. Sugar pumpkins have little brown specks or dashes, which you can see if you look closely at the second picture above. Field pumpkins have plain, unmarked rind, which to my eye always seems brighter orange than the sugars. I prefer baking or roasting to boiling, steaming, or microwaving; as others said, the hot oven helps get rid of some of the moisture. I use a higher heat so that I get some caramelization, which enhances the flavor of the puree. As with any fresh fruit or vegetable, moisture content will vary with each piece, so be prepared for very dry or very wet results. You may need to drain...or not. --- Try this with butternut squash: Cut squash into quarters, remove the seeds, roast on an oiled sheet at 375 until tender. Peel, puree, and for each cup of puree, add 1/2 tsp ginger, a lump of butter, a generous dollop of pure maple syrup, salt and pepper. Smooth this into a baking dish and return it to the hot oven until it begins to caramelize around the edges. Dust with chopped pecans or hazelnuts. This is fabulous with roast pork or roast turkey. I make it up a few days before Thanksgiving and keep it in the fridge, ready to bake. This is worth using the blender or food processor, to achieve a holiday-worthy silken puree. Sarah, thanks so much. I LOVE squash, so this recipe is definitely going in my "must try" pile! PJH

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