- Wash your Pumpkin. Make sure you buy organic if you have access to a farm or farm stand that grows organic. Sugar pumpkins like the one pictured and cheese pumpkins are perfect for roasting.
- Cut your pumpkin into wedges. For a smaller pumpkin, 8 edges is about the right amount for roasting.
- Scoop out the guts with a spoon.
- Set aside the guts so that you can separate the seeds from the rest later.
- Fill a baking dish with about 1/2-1 inch of water and place the wedges in the dish.
- Roast at 400 for about 40 minutes, turning the wedges over about halfway through.
- Cool for at least 15 minutes.
- Scoop the flesh away from the skin with a spoon. Compost the skin.
- Puree the flesh till smooth.
- Enjoy!
