I tackled a large pumpkin today, roasting it with no salt so I could then cut it up, bag in one pound packages and freeze. I got around 11 bags of flesh. Roasting is easy--just preheat your oven, split your pumpkin in half and scoop out the seeds and innards (a spoon works great for this). Rub oil on the cavity and the edges and place skin side up on a baking sheet. When you can pierce it with a fork easily, it's done.
Don't throw those seeds out--toss them with seasoning of your choice, a little oil, and roast them. Free snacks!
This was our main goal--pumpkin ravioli topped with spicy mixed greens from our CSA basket.
I also made some pumpkin biscotti, using this recipe as my base, but making some changes: white whole wheat flour went in for all-purpose and I added 1/4 cup of sunflower seeds (roasted with no salt), dried cranberries, and oats. I also replaced the white sugar with light brown. I have to say these turned out really well--don't be surprised if you wind up with some in your Xmas packages!
I also made more muffins, playing off of my recipe from last year. The changes here were 1/4 cup brown sugar for the honey, a generous 1/4 cup special dark cocoa in place of the regular, 1 cup of pumpkin (no apple sauce), and one whole egg instead of two whites.