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Here are some tips on pumpkins from ”The Victory Garden Cookbook,” by Marian Morash (Knopf, $25):
— A 4-pound whole pumpkin gives 2 pounds raw flesh and 6 ounces of seeds.
— Fresh pumpkins keep 1 to 2 months in a dry, ventilated attic with temperatures in the 50 to 55 degree range. Lower temperatures can cause chilling injuries.
— Pumpkin chunks keep a week in a perforated plastic bag in a refrigerator. Don`t leave them at room temperature or the flesh will dehydrate.
— For longer storage, freeze cooked pumpkin: Cook, puree and package in freezer containers. Use within 6 months.
— Substitute small sugar pumpkins in acorn squash recipes.
— Use pureed pumpkin instead of flour to thicken gravy.
— Add pureed pumpkin to mashed potatoes.
