Roasted pumpkin

 Pumpkins: most recipes call for about 15 oz at most. One small pumpkin is often at least 3 lbs. 

1. Cut in half and scoop out the seeds (reserve for pepitas, I roasted about a cup of seeds with about a T of five spice powder, 1 t sugar, 1 t olive oil, 1/4 t salt). 

2. Cut in slices and place on a baking sheet. If the slices are just a few inches thick, this limits the baking time to about 25-30 minutes, otherwise might be up to 45 minutes with bigger segments. Roast at 350 until fork tender and light golden.

3. Peel off skin and through pumpkin pieces in a blender or just store for later. Many recipes call for you to process in a blender with the other ingredients so no need to blend it now and later both. Can also just mash it if it is truly cooked to fork tender. Can be stored in freezer. 

This is a good resource with visual:

Best Pumpkin Puree Recipe - How to Make Homemade Pumpkin Puree (thepioneerwoman.com)