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1
Heat oven to 375F.
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2
Place whole pumpkin onto ungreased baking sheet.
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3
Poke top of pumpkin several times to let steam escape while baking.
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4
Bake 45-60 minutes or until fork tender.
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5
Remove pumpkin from oven.
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6
Cool 30 minutes.
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7
Cut pumpkin in half.
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8
Scoop out seeds.
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9
Scrape pumpkin flesh from peel.
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10
Mash with potato masher or blend on medium-high speed in small batches in 5-cup blender container until pumpkin is smooth.
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11
Store roasted pumpkin in resealable plastic food bag.
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12
Refrigerate up to 2 days.
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13
Variation: Cooked Pumpkin: Cut pumpkin in half; scoop out seeds and stringy portion.
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14
Cut pumpkin into 2-inch chunks.
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15
Heat 1-inch water to boiling in medium saucepan; add pumpkin chunks.
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16
Continue cooking until water returns to a boil.
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17
Reduce heat to low.
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18
Cover; cook 25-35 minutes or until pumpkin is fork tender.
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19
Drain well ; cool and remove peel.
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20
Return peeled pumpkin to saucepan; mash with potato masher until smooth or blend on medium-high speed in small batches in 5-cup blender container until smooth.
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21
Store cooked pumpkin in resealable plastic food bag.
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22
Refrigerate up to 2 days.
