How to Roast Fresh Pumpkin

• Preheat the oven to 350°F. Line a half baking sheet with parchment paper
• Cut off a small piece of the bottom of the pumpkin. This step is to ensure it will remain stable as you cut it in half. Remove the top stem. Cut the pumpkin in half and remove the seeds and the stringy parts surrounding the seeds.
• Rub each interior and cut edges with 1-2 teaspoons of oil. Turn the pumpkins flesh side and pierce the shell with the tip of a pairing knife. This step will allow the steam to escape as the pumpkin roasts.
• Place the pumpkin halves in the oven and roast until the inside flesh is soft and easily pierced with knife, 35-40 minutes.
• Remove the pumpkin from the oven
• Remove the pumpkin from the oven and when it is cool enough to handle scoop out the cooked pumpkin and place it in a food processor and process until smooth (you can also use a stick blender to smooth).
• If the pumpkin appears to have a lot of moisture then cook the pumpkin over medium heat in a 4-quart saucepan, stirring frequently, until it just begins to stick to the bottom of the pan. This step is to remove as much moisture as possible from the puree. Puree the pumpkin in a food processor and store in the refrigerator until ready to use.
• If using the puree immediately allow the puree to cool to room temperature before adding it to a pumpkin recipe. If not using the pumpkin immediately allow it to cool to room temperature and refrigerate for up to five (5) days.