Smooth and delicious roasted pumpkin puree. Add it to muffins, pies, cookies, soups, use it as baby food, or eat it right out of the jar!
First cut the pumpkin in half, scoop out the seeds and "guts". Cut into quarters and place on a baking tray with a 1/4 cup water. Foil over top and bake at 425 for 40 minutes, or until soft.
Let cool and scrap out the flesh. You can either leave it like this or puree it a food processor until smooth.
Put in mason jars and freeze! Fresh pumpkin all year round.
