How to Cook a Whole Pumpkin

Cup of Yum
1. Preheat your oven to 400ºF and have a rimmed baking dish ready.
2. Rinse off the pumpkin, then use a knife to stab the hard outer shell several times, to allow for ventilation.
3. Place the whole pumpkin on the rimmed baking dish, then transfer to the oven to roast until tender, about 60 minutes. (Smaller pumpkins may cook in only 45 minutes.) The pumpkin is ready when the outer shell is darker, and can be easily pierced with a fork.
4. Cut the pumpkin in half, then allow to cool until you're able to handle it. Use a large spoon to scrape out the seeds, and reserve them for another use.
5. Once the seeds are removed, use the spoon to scrape out the cooked, tender pumpkin from the shell. You can transfer this to a food processor to puree until very smooth, then use it in your favorite pumpkin recipes! Pumpkin puree can be stored in the fridge for up to 1 week, or you can store it in the freezer for up to 3 months.

How to Cook a Halved Pumpkin

1. Preheat the oven to 350ºF. Cut the pumpkin in half, lengthwise or crosswise, avoiding the stem to make the cutting process as easy as possible. (It's okay if the halves aren't perfectly equal in size.) I think it's easiest to cut the pumpkin in half crosswise, where it's hollow, rather than by the stem.
2. Scoop out the seeds, then brush the halves lightly with olive oil, to help prevent too much browning around the edges. Arrange the halves cut-side-down on the pan.
3. Roast at 350ºF until tender, about 45 minutes. A fork should easily piece through the shell, and it should look visibly darker in color.
4. Let the pumpkin cool until you can handle it, then scoop out the tender insides and puree in a food processor until smooth. Use the puree in your favorite pumpkin recipes! Cooked pumpkin can be stored in an airtight container in the fridge for up to 1 week, or you can freeze it for up to 3 months.