Pumpkin Purée

1. 1

   Preheat oven to 375u00b0. Cut pumpkin in half, using a large, heavy knife. Scoop out the seeds (save them for toasting if you like).

2. 2

   Rub the inside of the pumpkin halves with oil. Set them, cut side down, on a rimmed baking sheet.

3. 3

   Bake until very soft when pierced, 45 to 75 minutes. Scoop flesh into a food processor and whirl until smooth. If the puree is watery, let it drain in a strainer for 30 minutes.

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