Contributed by adapted from www.cooksrecipes.com

It takes a little extra time to prepare a fresh pumpkin for baking, but it's worth it!

Ingredients

1 small (3-lb) pumpkin = approx 3 cups

Instructions

1. Heat oven to 375 F. Place whole pumpkin onto ungreased baking sheet. Poke top of pumpkin several times to let steam escape while baking. Bake for 45 to 60 minutes, or until fork-tender. Remove from oven. Cool 30 minutes.

2. Cut pumpkin in half. Scoop out seeds. Scrape pumpkin flesh from peel. Mash with potato masher or blend on medium-high speed in small batches until smooth.

3. To store roasted pumpkin, place in resealable plastic food bag. Refrigerate for up to 2 days, or freeze.

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