This one starts with a whole sugar pumpkin, roasted cut-side down until the edges caramelize and the flesh turns tender enough to slide a knife through with zero resistance. A brush of olive oil and a pinch of salt is all it takes to coax out that deep, roasted sweetness before everything gets blended into a silky, spoonable purée. Pressing it through a fine-mesh strainer is the step that takes it from good to bakery-smooth, with no fibrous bits left behind. It's naturally simple, just three ingredients, which makes it an easy, reliable base for pies, soups, and baked goods on a gluten free menu. Make a batch and keep it stashed in the fridge or freezer so you've always got real pumpkin flavor ready to go.
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Heat the oven to 400°F (205°C). Line a baking sheet with aluminum foil.
Brush the cut sides of the pumpkin halves with olive oil and sprinkle with salt. Place cut-side down on the prepared baking sheet.
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