How to Cook a Raw Pumpkin
Pick up a Sugar or Pie Pumpkin. They’re smaller than the carving pumpkins you see every fall. Do a quick wash of your pumpkins, then slice them cleanly in half. A sharp kitchen knife works best. Now use a sturdy spoon to scoop out the seeds and stringy bits of flesh.
Season the inside of the pumpkins by rubbing the flesh with a bit of olive oil, salt and pepper. Then place cut-side down on a rimmed baking sheet. Lining it with aluminum foil or parchment will make for easier clean up later.
Place your prepared pumpkins in an oven preheated to 400 degrees. Check the pumpkin for doneness after about 30 minutes. You’ll know it’s done when a sharp knife easily and cleanly pierces the skin and flesh. The pumpkin will look kind of caramelized and slightly deflated.
Let the pumpkin cool a bit more before handling. Then turn the halves over and scoop out the flesh.
Take one of those old-fashioned potato mashers and go to town, or you can use a food processor or blender to puree the pumpkin.
Portion into storage containers and refrigerate or freeze for later use. (You can use this fresh puree in any recipe that calls for canned pumpkin.
