• Choose your pumpkin. Look for smaller pumpkins (2-4 pounds), like sugar pie pumpkins. Big pumpkins are better for porch decor than for fall baking.

  2. Cut and clean. Slice the pumpkin in half using a sturdy chef’s knife. Use a large metal spoon (or ice cream scoop!) to scrape out the seeds and stringy bits.

  3. Save those seeds. Toss them in olive oil and salt and roast separately for a crunchy snack.

  4. Season and prep. Drizzle the flesh of the pumpkin with olive oil and a sprinkle of salt. You can also use a bit of maple syrup or brown sugar if you’re going for sweet dishes.

  5. Roast. Place the halves cut-side-down on a baking sheet lined with parchment paper. Roast at 400°F for 35–50 minutes, depending on the size of your pumpkin, until the flesh is fork tender and slightly caramelized.

  6. Cool and scoop. Let the pumpkin cool, then scoop out the roasted flesh with a large spoon.

  7. Puree or cube. Use a food processor for a silky smooth homemade pumpkin puree, or cut it into chunks for soups and side dishes.

For Pumpkin Puree

• 1. Toss the pumpkin in the food processor and blend it until smooth.

  2. Transfer to an airtight container if you aren't using it right away.