Preheat your oven to 350°F (175°C).

Cut the pumpkins in half and scoop out the seeds and stringy pulp. (Tip: Save those seeds for roasting or share them with your chickens—they’ll love them!)

Place the pumpkin halves skin side up on a baking sheet lined with parchment paper.

Roast for about 45 minutes, or until the flesh is tender when pierced with a fork.

Let the pumpkins cool slightly, then peel off the skin—it should slip right off.

Puree the pumpkin flesh in a food processor or blender until smooth. (If you don’t have either, a potato masher works in a pinch!)

Use immediately, or measure into 1-cup portions and freeze in freezer bags or jars for later.