Cut the pumpkin in half with care (it's easy to slip off with the knife, so keep your eyes open!) and remove the seeds with a spoon.
800 g Hokkaido Pumpkin*
Cover the bottom of the roaster with a little water (this will prevent over browning) and place the squash halves inside out in the roaster.
Water
Put in the oven and bake for one hour.
When the baking time is up, check with a fork to make sure the squash is nice and soft.
Remove from the oven and let cool.
Place pumpkin with peel in high-powered blender and add a small sip of water. Initially puree on low speed and slowly increase speed until the puree reaches the desired creaminess.
ALTERNATIVE (without blender): Press pumpkin through a hair sieve (with a spoon).
Pour puree into two airtight jars and store in the refrigerator, or use and enjoy immediately!