The season for pumpkin goes far beyond Halloween. It’s one of fall’s best treats, and they’re on sale now! People can sometimes be intimidated by cooking with the humble pumpkin, but don’t be! It really is much like preparing a squash. If you want to truly get to know a pumpkin, I recommend making your own pumpkin puree, for pie filling and a whole host of other uses. First, pick up a small 3 to 6 pound sugar pumpkin. Halve the pumpkin with a sharp knife, and scoop out the seeds and fibers. Put the pumpkin cut-side down in a baking dish, and add a half inch of water. Roast at 350 degrees until the pumpkin is fork tender. Once the pumpkin cools, scoop the roasted pumpkin from the skin and puree. Feel free to use how you see fit — in a pie, with quick breads, or even cut into chunks and added to a creamy risotto. Enjoy!