It weighed over 20 pounds, so breaking it into manageable pieces required a hatchet and a toss into the air over a concrete porch.
The task of cutting off the rind was lengthy but yielded me about 12 pounds of meat:
Thomas cooked the squash for me while I chopped the rest into pieces.
After cooking and a quick spin in the Cuisinart, I have a fantastic-tasting goo to which I'll add molasses, cinnamon, nutmeg, ginger, orange zest, eggs, condensed milk... and some other stuff to make the pie filling.
I defy any of those "I don't like pumpkin pie" types to try this and not enjoy it.
