These went into my oven a little while ago. I am baking them, then I will cut them open, scoop out the insides, puree the pulp in my VitaMix, and make either pies or soup. Yum! There is a blue pumpkin, a pie pumpkin, and a butternut squash.
I used to cut squash in half, scoop out the seeds, and cook face down in a dish with maybe 1/4" of water. My friend, moonwatcher, suggested a different way when I was preparing a Red Kuri squash a while back. Now I just put a few cuts in each squash or pumpkin, turn the oven on to 350F, and bake until tender. Then it is simple to cut and prepare. moonwatcher wrote a wonderful post about it at Plant Based Slow Motion Miracle.