1. Buy a Fresh Pumpkin
As with all winter squash, you want to choose a pumpkin that feels heavy for its size. And those giant field pumpkins piled up for Halloween to make jack o'lanterns? Ignore those. Look for sugar pie, red kuri, cheese, rouge vif d'étampes, or blue hokkaido pumpkins if you plan on eating them!
You'll also want to preheat your oven to 375°F.
2. Cut the Pumpkin In Half
3. Scoop Out Seeds and Strings
Use a large spoon or ice cream scooper to scoop out the seeds and stringy "guts" from the pumpkins halves.
If you're so inclined, save the seeds to make Roasted Pumpkin Seeds.
4. Scrape Out All Seeds from Pumpkin Halves
5. Roast the Pumpkins
Set cleaned pumpkin halves on a lightly oiled baking sheet. Roast in a preheated 375°F oven (the temperature is actually quite flexibly – anywhere in the 350-425 range will yield results) until tender enough to pierce easily with a fork through the shell, about an hour.
6. Cut or Scoop Out Pumpkin
Let pumpkin sit until cool enough to handle and use a large spoon to scoop out the sweet and tender cooked flesh.
7. Roasted Pumpkin, Ready to Use
Roasted pumpkin is perfect for serving mashed with butter, using to make a pumpkin soup, or whirling into a pumpkin pie.
Roasted pumpkin also freezes beautifully. Pack in a freezer-safe container (a resealable plastic bag will do), remove as much air as possible, seal, and freeze for up to six months in a freezer attached to a fridge and up to a year in a stand-alone freezer.