Roasted Pumpkin Puree
5 lb cooking pumpkin
Preheat oven to 400°F.
Arrange, flesh side down, in a large roasting pan or dutch oven and cover pan tightly with foil or a lid.
Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours.
Remove covering and cool pumpkin in pan until it can be handled.
Discard any liquid that may have accumulated and spoon pumpkin flesh away from skins.
Using a potato masher or food processor purée pumpkin.
Drain excess water.