1 Sugar Pumpkin, Long Pumpkin or other Baking Pumpkin or Squash
Pre-heat oven to 350.
Cut Pumpkin in half.
Scrape out seeds and loose pulp from the pumpkin cavity.
Place pumpkin halves cut side down on a baking parchment lined casserole or cookie sheet.
Score pumpkin with a knife.
Bake for 1 hour, pumpkin should be easily pierced with a fork once done.
Cool pumpkin completely.
With a spoon remove baked flesh from pumpkin skin. Pumpkin is now ready for use in recipes calling for pumpkin puree.
Optionally, you can completely puree with an emersion blender or in a standing blender.