Roasted Pumpkin Puree

• 1 (3 -4 lb) whole sugar pumpkin, with stem attached
• 12 cup water

1. Preheat oven to 350 and move rack to lowest setting.
2. Rinse off the pumpkin to remove any excess dirt.
3. Hold the pumpkin at an angle to your kitchen counter and whack it against the counter at the base of the stem to remove - it will go flying and makes a fun game for kids.
4. Place the pumpkin and water in a pan with high sides and roast for 2 hours.
5. Halfway through the cooking time poke a couple of holes in the pumpkin with a sharp knife to let steam escape.
6. When time is up remove from the oven and let cook for about 30 minutes.
7. Cut in half, remove the seeds and stringy membranes to a bowl, and place cut sides down in a strainer to let excess water out, about 10 minutes.
8. This is important because it results in a much thicker puree that produces a better texture and is more easily substituted in recipes that call for canned pumpkin.
9. Scoop meat out of pumpkin and into a food processor.
10. Cover and let run several minutes or until the puree is very smooth.
11. Use within a couple of days or freeze for later use.
12. I will usually do 4 pumpkins at a time in my large turkey roasting pans (2 per pan) and do not have to adjust the time at all.

sugar pumpkin, water

Taken from www.food.com/recipe/roasted-pumpkin-puree-509728 (may not work)