Use the nicest edible pumpkin you can find.
Delicious with roast vegetables like Cauliflower, Mushrooms and Roast Red Meats
Half and remove the seeds, Season with salt & pepper, replace the lid and Roast at 170 oC until the flesh is soft and cooked.
When cool enough to handle, Scoop out the flesh, leaving the skin behind.
Blend the flesh with just enough butter or olive oil to make a smooth puree.
If you don’t have a blender, you could mash it by hand with a potato masher or fork for a more rustic texture.
Depending on what it is going with, you could Season with a bit of grated nutmeg or ground cumin & lemon juice or freshly chopped chilli & lime.
Reheat gently in a saucepan when required.
Store any remainder covered in. the fridge