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You can find more recipes for squash and pumpkin be searching in my search bar. There are so many!
How To Do The Puree
I cut the pumpkins in half and scoop out the innards with a ice cream scoop, it is the perfect tool for the job. I like to lay them on parchment paper on the baking sheet. This makes clean up a whole lot easier. You can use aluminum foil but have to be careful about it sticking to the squash.
Roast at 425F in middle of the oven. When you can push on the pumpkin and it totally gives, then it is ready to be taken out.
Scoop all the fleshy parts away fromt he skin with a large spoon, scraping as much as you can.
Place in a food processor or blender to puree. Measure out how you like and freeze.