Roasted Pumpkin Puree

Preheat oven to 400 degrees (F) and line a rimmed baking sheet with foil or parchment paper. Remove pumpkin stems and scrub the pumpkins well. Using a cleaver and a rubber mallet, cut the pumpkins in half by tapping on the cleaver with the mallet until the pumpkin is halved. Remove seeds and sprinkle with a little kosher salt. Roast the pumpkins, cut sides down for 30-40 minutes. Let cool for about an hour or until cool enough to handle. Scoop out all the pumpkin flesh and puree in a food processor until smooth, about 5 minutes.

Store in freezer safe containers or bags until ready to use, you can store in freezer for up to 3 months.

Makes about 4 cups of puree.