This is a basic method of cooking any winter squash or pumpkin to make a puree for pie or soup or any recipe calling for squash or pumpkin (aka canned) puree.

Select a pumpkin or squash preheat your oven to 350F and wash your squash or pumpkin before you cut it, like you would any other vegetable you are eating.

This pumpkin weighs about 3 1/2 pounds. I have found that, as a general rule, 1 pound of squash or pumpkin yeilds about 1 cup of puree. So, I would expect to get about 3 1/2 cups of puree from this pumpkin. When you have a large squash you are going to get lots and lots of puree. This will freeze beautifully. So maybe get a bigger pumpkin that you need for right now an freeze some for later.
Oh, more trivia, most pumpkin pie recipes call for 2 cups of pumpkin puree so get a pumpkin that is at least 2 pounds if you are making a pie.

Ok, back to the puree. Lop off your pumpkins head and scoop out the guts. You don’t have to get out every string and seed. Just most of them. Save those seeds to roast them later!!

Cut up the pumpkin, or squash into smaller pieces. You can leave it in bigger pieces but it will take longer to cook and it will dry out a little more in smaller pieces. This will concentrate the flavor of the pumpkin. I am making pumpkin pie with this pumpkin so I will just cook it with no seasonings. If you like you could rub your squash with any oil and add any herbs or spices now to season it for whatever you are using yours for. You could also add sugar, or maple syrup or honey. Go nuts. Ginger or garlic are good too.
Put your (seasoned or plan) pumpkin on something that can go into the oven. This cast-iron skillet is all I have right now. I am living in my garage…long story…I usually have a large baking tray but it is packed away in a POD somewhere. Use what ever pan you have to roast your pumpkin in, I did.

Depending on the size of your pumpkin or squash it should be done in 45 minutes to an hour or so. Longer won’t hurt it. You just have to be able to slide a knife into the flesh easily to make sure it’s done. Check on it after 45 minutes or so.

Mine was done right at 45 minutes. I am going to let it cool for a minute before I peel the skin off.

Skin off and ready to mash or puree.

I usually puree my squash and pumpkin with an immersion blender or a Cuisinart. Both of those are packed away in the POD with my baking pans and everything else.
So, I mashed mine with a fork this time. You can make this a day or two ahead of when you need it. This made about three cups.

Not too pretty now but it will be fine in a pie, and so much better tasting than the canned pumpkin you buy.

Happy Fall!