Pumpkin and butternut squash are really hard to peel. Place large chunks in the oven and roast gently at 150oC, until the flesh is soft. Take out of the oven and let them cool so that you can handle them easily. Scoop out the flesh with a spoon.
I usually buy more pumpkin than I need. After roasting the pieces, I scoop out the flesh and place it in bags ready for the freezer. As soon as they are cold enough, pop them in the freezer and you will have pumpkin at the drop of hat.