Pumpkins - storage and uses

I know you won't make this Veggie, but it's a nice recipe for a pumpkin and lemon tea loaf that someone else may like - 

225g (prepared weight) peeled and deseeded pumpkin or butternut squash, cubed
3 tbsp full cream milk plus 1 extra if needed
1 large egg
175g self-raising flour
½ tsp baking powder
1/4 tsp bicarbonate of soda
150g caster sugar
1½ tsp mixed spice
½ tsp grated nutmeg
50g unsalted butter, cut into small pieces
2 tbsp poppy seeds
Grated zest of 1 small lemon

Method
Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper or greaseproof paper, then grease well once more. Cook the pumpkin in boiling water for 10-15 minutes, until tender. Drain well and leave until the steam dies down, then blend to a smooth purée in a food processor. Scoop into a mixing bowl and mix in 3 tablespoons milk and the egg.
Sift the flour, baking powder, bicarbonate of soda, sugar, mixed spice, nutmeg and seasoning into the cleaned bowl of the food processor. Add the butter and process until the mix looks like fine breadcrumbs. Add to the purée and stir until just mixed, adding the remaining milk if the mixture seems dry. Stir in the poppy seeds and grated lemon zest. Spoon the mix into the loaf tin and bake for 45 minutes until well risen and golden.
Remove the cake from the tin and cool on a wire rack. Remove the paper and serve cut into slices.
   

The last time I made this, I left out the spice and used walnuts instead of poppy seeds.