charley26

I would use butternut squash; in fact, that is my favourite squash ever, and I use it for any recipe that calls for squash/pumpkin. I have never seen canned squash here in the UK, but since I have never heard of it, I would not go looking for it, let alone buy it from Amazon. Butternut squash is brilliant - use some for a dish, the rest (uncooked) will keep in the fridge until the next time.

rusty quilter

I grew "pie pumpkins" this summer. After we cleaned and cut them, we baked them, and put them through a food processor. Pie pumpkins (or sugar pumpkins) are darker orange, and weigh about 2 lbs. We did 5 of them, and got 6 cups of pumpkin puree'. They are sweeter than the big "jack o lanterns" that we see in stores for Halloween. those are much lighter in color, and much less "meat" on the inside. By the way, you can also freeze the puree' if you have more than you need.