Today, I'm showing you how to make your own homemade pumpkin puree from scratch. So this is the stuff that you buy in the store, the canned pumpkin. It tastes okay but I don't think it has that much flavor or a very nice color. It's actually really easy to make it yourself at home. So you take a Winter squash like pumpkin, butternut or kabocha which is what I use, cut it open, cut it in half or cut it in quarters, scoop out the seeds and then roast it in the oven at about 450 for about an hour, hour and a half until it's fork tender. You pull it out and let it cool and this is what it looks like. It's really soft and tender and now it's really easy to just scoop this flesh right out of the skin okay? So I'm going to put it in my food processor and you can even see the color of the flesh is really beautiful and vibrant. It's got this rich orange color. I think this is a lot prettier than what you get out of a can, don't you? Okay and this has got a lot of nutrients in it. You know it's really fresh and when I roasted it I added a little bit of salt on top, a little bit of olive oil. That's not going to affect the taste even if you're using this in something sweet. So you can use a little bit of olive oil, you could even put a little butter on here if you know you're going to put it in a pie or in squash bread, pumpkin bread, either way. Okay now this is ready to puree. Alright, this looks perfect. Here is my pureed kabocha Winter squash, really tasty, really healthy, really vibrant in color, real easy to do at home. I'm Louisa Shafia. I'll see you next time on eHow.com.