Fresh Pumpkin Puree

• 2 pounds fresh pumpkin (sugar, cheese, or Jack-Be-Little), cut into roughly 4 by 5-inch wedges
• 1 tablespoon unsalted butter, melted
• Special equipment: cheesecloth

1. Preheat oven to 400 degrees F.
2. Brush flesh sides of pumpkin wedges with butter.
3. Arrange, flesh side down, in a large roasting pan, and cover pan tightly with foil.
4. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours.
5. Remove foil and cool pumpkin in pan until it can be handled.
6. Discard any liquid that may have accumulated and scoop out pumpkin flesh, then puree pulp in batches in a food processor.
7. Transfer to a large sieve or colander lined with several layers of cheesecloth set over a large bowl.
8. Drain puree, chilled, its surface covered with plastic wrap, 8 hours or overnight.
9. Puree keeps, covered and chilled, 2 days or, frozen in an airtight container, 2 months.

fresh pumpkin, unsalted butter, cheesecloth

Taken from www.foodnetwork.com/recipes/fresh-pumpkin-puree-recipe2.html (may not work)