1 pumpkin, or winter squash, halved from top to bottom, seeds and pulp removed
Adjust the oven rack to the middle position and heat to 375 degrees. Place pumpkin halves cut-side down on a parchment lined sheet pan. Roast for 45-60 minutes until the flesh can be easily pierced with a fork. Turn halves over and continue to roast for another 30 minutes.
Remove from oven and allow to cool for 10 minutes, or until the halves can be easily handled. Scoop flesh from the skins and puree in a food processor until smooth. Drain the puree in a fine mesh strainer set over a bowl for at least 1 hour.
Puree can be refrigerated for up to four days or frozen for two months. This puree can be used in your favorite recipes just like the canned product.
Recipe from Cook’s Illustrated.