LuAnne, my husband and I just chopped up a giant that must weigh in excess of 25 pounds. We used the meat cleaver as blade, placed a one foot block of 2/4 wood flat on the top of the cleaver then pounded it into the pumpkin with the hammer. First cuts were on the top, dividing it into quarters, but just half way down the pumpkin. He then flipped the pumpkin over and cut the bottom into quarters the same way. I know have 4 chunks of pumpkin to roast. I'm doing 1 in a covered roaster at 300F, and will do the next at 350F on a lined cookie sheet, just to see if there is a noticeable difference in taste or texture.

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