I was spoiled growing up. My mom always used fresh pumpkin in her holiday baking. It makes such a difference in the flavor. Roasting a pumpkin, or squash, isn’t difficult. I had a big butternut squash i needed to cook up for preparation for another recipe. First, preheat the oven to 350 Fahrenheit. Then cut the squash in half.
Scoop out the seeds and stringy bits with a spoon. To keep the squash from sticking tothe pan smear some coconut oil, butter, or ghee on the cut side of the flesh. Place the squash on a large sheet pan with lips, or roasting pan.It’s better if you can fit them both in laying flat,but if you need to lean one on the other a bit like in the picture below it’s ok. They just might not cook as evenly.
Put them in the oven for 45 minutes to an hour and a half, depending on the size of the squash. These I did for an hour. They are done when you can stick the tines of the fork through the skin of the squash with almost no force. Take the out and let them cool.
The skin will peel right off, just watch out for pockets of heat. At this point prep it for whatever recipe you are using. Or you can mash it up with a little of your favorite milk/milk substitute and enjoy as a yummy side dish.