• Preheat oven to 400 degrees F.
• Remove the stem.
• Cut the pumpkin in half all the way around the pumpkin.

  *If cubing, remove the skin with a peeler or pairing knife carefully first.
• Remove the seeds and strings.

For Pumpkin Puree

• Place on a baking sheet. No need to use oil.

  *If pureeing, do not add any spices.
• Bake for 40 minutes or until a fork easily pierces through.
• Remove and let cool to touch.
• Use a fork to pull the pumpkin flesh away from the skin.
• Add to a high powdered blender and blender. May need a splash of water to get started.

For Roasted Cubed Pumpkins

• Cut into 1 inch slices, then into 1 inch cubes.
• Drizzle with oil and any optional spices. Toss to combine.
• Bake for 35-40 minutes or until easily pierced with a fork.
• Use immediately or place in an air tight container for 3-4 days.