Fresh Pumpkin Puree by cucinagirl

pumpkin (or other winter squash)
vegetable oil for roasting (I use grapeseed or non-extra-virgin olive oil.) 

Preheat oven to 400°F.

Cut pumpkin into manageable sections (4 to 8 pieces, depending on pumpkin’s size).  Scoop out seeds and fibers and reserve for later use. 

Brush or rub pumpkin with oil and place flesh down in a large roasting pan or half sheet pan.  Roast until pumpkin is fork-tender (30 to 45 minutes, depending on size of pieces).  Once pumpkin has finished roasting, set aside to cool.  

When roasted pumpkin is cool enough to handle, scoop out flesh from skin using a spoon.  Use a knife to remove any remaining skin. 

Puree pumpkin in a food processor until smooth, in batches if necessary.  (Pumpkin will keep in the refrigerator for several days or in the freezer for several months.)