We freeze pumpkin. Cut up the pumpkin into manageable chunks, lay on a cookie sheet and bake. When soft, scrape the "meat" into freezer bags. Freeze. Lasts perfectly well that way for at least a year, so it gives you a supply of pumpkins until the next fall's crop comes in.
And once the shells are baked, the chickens eat just about all of it. And, of course, the seeds and "guts" you remove before baking. (Unless, that is, you also roast the pumpkin seeds for your own consumption!)
Same thing for any squash seeds. Chickens will not leave them alone until the pile is gone once you put them out there. (I usually place stuff like this on an old 5-gallon-bucket lid. Keeps the gooey stuff contained and dirt-free (until the birds walk on it during the feeding frenzy, anyway...)
This is helpful when you get a renegade zucchini that grows into a 10-lb weapon hiding under the leaves. Slice it in half lengthways. (Don't peel it.) Scoop out all the seeds. In the remaining channel where the seeds were, pack your favorite meat loaf recipe, cover with tomato sauce and bake. Top with cheese for the last 10-15 minutes of baking so it melts and turns golden. Then cut the "boat" into slices and serve. If people cut off the zucchini peel, give that tot he chickens too.
I can pumpkin chunks for soups and I freeze puree for pies. It's not safe to can purees like pumpkin or mashed potatoes according to the USDA website, probably due to the viscosity.
x2 Bulbs are resilient little things. We have wild bulbs like crocus and daffodil here that overwinter perfectly fine in the ground, and we live in a place that snows and rains pretty much 365 days a year.