Are there any recipes for pumpkins? (and is this a pumpkin)

Hi there. Wow I dont know what that big thing is, but I can take a wild guess at it, I think it looks like an over grown type of squash, that back in the day my people would have made an awsome water canteen out of it, an hawaiians would have made an instrument out of it or even an ornament... But anyway, heres an idea for a whole pumpkin as a side to roast meats and cold meats, cut the top off the pumpkin itself, set aside for use later as a lid, take all the flesh out, make your favourite bread stuffing and stuff the pumpkin with it, put the lid back on and bake at 180 until cooked... Good luck with the pumpkin... Slice out quarters when ready for serving...

This is really good and a huge hit at parties. Enjoy!! Pumpkin Roll Ingredients: 1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup Pumpkin 1 cup walnuts, chopped (optional) 1 package (8 ounces) cream cheese, at room temperature 1 cup powdered sugar, sifted 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract Powdered sugar (optional) Directions: FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. NOTES: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

It's probably a pump-ash or a squashkin. That would be part pumpkin and part squash. Generally, I don't worry about what kind of pumpkin or squash something is, I just make the recipes. Usually a pie pumpkin or squash is thick with less liquid after it is cooked. A bread pumpkin or squash has more liquid. But if it's too liquid for pie, I add gelatin or tapioca. But more eggs or less cream also works. If it's too thick for bread, I just add a little more liquid. Make a mini-pie or a mini-bread first to see how it comes out. Then adjust. The only time I worry is part squash or pumpkin and part gourd because some gourds aren't really edible. By the way, part green on one side, that was just probably the side it was laying on, but it could be a green kind of squash, but most green ones are shaped like card spades. I grew up with my Mom growing all kinds of squash and pumpkins next to each other. We ended up with orange winter and ace squash. We had super-hard impossible to cut pumpkins (because they were part acorn or winter squash). What you have there looks huge. How many inches is it around and high? You could probably try all kinds of recipes. It will just be a little better at some and not as good as others. Just go for it!