Preheat oven to 350 degrees F. Line a sheet tray with foil for easy cleanup. Place pumpkin, cut side down, and roast for 45 to 50 minutes or until very tender when pierced with a fork.

When finished, remove the skin and trim any discolored areas. Remove the hard part where the stem was. Slice flesh thinly at right angles to the fibers. Puree using a fork, masher, food processor, food mill, or ricer.

If very wet, strain in a paper towel-lined sieve. Refrigerate promptly. Use within four to five days or freeze.