I've never frozen it in chunks. I usually roast it, peel it, mash it and then save it in containers in the quantity that the recipe calls for. I make pumpkin bread with it. It works out perfectly fine.

Roast, mash, freeze in recipe quantities.

I have frozen pumpkin and butternut in cooked or partially cooked chunks and pumpkin as prepared mashed or pureed. I put it in ziploc freezer bags and label the amount (1 c, 2 c most often).

These are the instructions from the National Center for Home Food Preservation.

Freezing

Pumpkin

Preparation -- Select full-colored mature pumpkin with fine texture. Wash, cut into cooking-size sections and remove seeds.

Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Package, leaving ý-inch headspace. Seal and freeze.

-Grainlady

Cut into chunks and roast until tender. IMHO, roasting rather than steaming makes a dryer puree. Pulse in the food processor or mash until smooth. I pack about 2 cups in a zip top bag, which is roughly equal to one 15 ounce can, and freeze flat. You can get a lot in the freezer this way. If it still seems too wet, you can drain for a bit in a strainer either before or after freezing.

Steve

Thanks all! I will give it a try.