Roasted Pumpkin Pulp

In preparation for Thanksgiving, I decided to roast some of the pumpkins I'd cured from the garden this summer. I wasn't entirely sure what I was going to do with the pumpkin, but I proceeded to roast anyway. I searched online for different methods and ended up using this process:

Prep:
1. Wash the outside of the pumpkins
2. Slice in half and cut out the stem
3. Scoop out the seeds and stringy stuff
4. Place pumpkins with the cut side down on a foil lined baking sheet

Roast:
5. Preheat oven to 400 degrees F
6. Bake the pumpkins face down for about 10 minutes and flip
7. Continue to bake for another 20-30 minutes or until the flesh is soft.

Store:
8. Let the pumpkins cool to the touch, about 10 minutes
9. Scrape the softened pulp out of the shell and discard the skin
10. Store in an airtight container in the refrigerator for a week or freeze.

The 3 small pumpkins I roasted yielded 4 cups of pulp.

In general the process was fairly simple. Scraping the seeds and strings from the pumpkin shells was the most difficult step. I took an extra step of saving the pumpkin seeds. Separating the seeds from the strings was pretty messy, but they came in handy as a quick snack before our pre-Thanksgiving dinner. I still have some pumpkins left, so it looks like I will be roasting again soon.