Roasting Squash

I keep hearing a lot of talk about a pumpkin shortage again this year (maybe?) and it always makes me laugh. I've heard that what we buy as "pumpkin" is actually just orange fleshed squash. After all, what is a pumpkin? A squash!

I also do NOT enjoy paying the ever increasing price on a can of pumpkin, so I have decided to take matters into my own hands:

I'm making my own "pumpkin" puree :)

I just split the squash (there are a few different varieties here), scooped out the seeds and put them on a cookie sheet in a 350 degree oven until they were very soft. I'm not sure how long it took because I was doing other things, but it was maybe 1 1/2 hours? That would be my best guess anyway lol.

I'm waiting for them to cool and then I'll scoop out the flesh and puree it in the blender, measure it into 2 cup portions and put in a freezer baggie.

Next time I want to make pumpkin bread, a pie or even pumpkin scones, I'll be able to reach into the freezer for a bag of my own, fresh, no preservative added squash puree.

I'm LOVIN' that!