First you'll want to scoop out all the seeds, but save then as we'll roast them along with the pumpkin. Then slice up the pumpkin into 2-3 inch wedges. Cut off any of the stringy parts, just slice them off with a knife.

Place them onto a pan, skin side down. You can season them if you want with salt and pepper, but I just left mine plain. I also washed the pumpkin's seeds and added them to the pan as well, then coated the seeds with lots of salt.

Place your pan into a pre-heated 350 degree oven. I let them cook for about 20 minutes, then checked them for doneness using my fork, but mine needed about another 10 minutes. While you're checking your pumpkin, stir around your seeds too.

Once the pumpkin is out of the oven and cooled, scoop the flesh with a spoon and place into your blender. If you don't have a blender that will puree these well enough, you can use a potato masher, but it may not get very smooth.

I added about 1/4 cup of water to my blender, along with the pumpkin, just to help it all mix around better. You can add a little more if you need it, if your pumpkin is sticking to the sides of the blender and not getting pureed.

Now it's ready for use in all kinds of yummy recipes, pumpkin pie, cookies, cake, rolls, pasta!