Preheat oven to 375 degrees.
Select a winter squash or pumpkin to cook.
If there is a stem, smack it firmly on the side of the counter to remove.
Using a sturdy knife, stab from the stem down. Work the knife around the middle of the squash. Depending on the size, this can take some muscle and ooompf. Just be sure the blade of the knife is pointing AWAY from your body AND your fingers!
Break the squash in half, and use a a sturdy metal spoon to scrape the seeds and stringy pith out. Throw it all in the compost.
Place the halved squash flesh side down on a cookie sheet. If you know it is super dry squash, you can add a couple tablespoons of water to speed the process, although not necessary.
Place in the oven to bake. Pie pumpkins usually take around 30 minutes. Large Hubbard style squash can take over 90 minutes! If the squash is soft, skin is easily pierced, and the flesh is easily mashed and moved, you know you're ready.
Once removed, flip squash halves over to cool.
Once cool enough to handle, scoop flesh out and place in food processor. Process for 1-3 minutes until fully pureed and silky smooth.
Ready to use in your favorite recipes!
Storage options written in post above.
Recipe via tessadomesticdiva.com