Carefully cut your pumpkin/squash into crescent pieces. No need to remove the inner webbing or seeds. Place in a large roasting tin (or two if your making a big batch). No need to oil or season.

Cover the roasting tin(s) with aluminium foil, this will cook the pumpkin evenly and prevent it from caramelising too much. Bake in a hot oven for 45 minutes.

Remove the foil cover(s) to expose the baked pumpkin, now place back in the oven for a finally 15 minutes to roast.

Remove from oven and leave to cool completely before you handle it and remove the flesh.

Scoop the flesh out of the skins with a large spoon. This bit is easy as the flesh comes away from the skin with no hesitation. Add the flesh to a large bowl or straight into a large saucepan or casserole pot. There will be sweet pumpkin juices in the bottom of the roasting tin(s) add this too, it's packed with flavour.

Blitz you pumpkin into a puree, I use my hand blender. Of course, if you have a liquidiser then feel free to use this but you may need to do it in batches if you have lots of pumpkin to blend.

Now pop the pureed pumpkin into the saucepan/casserole pot if it's not already in there and heat gently for about 30mins on the hob or add the lid and cooking in the oven for 1hour or you could do this last bit in the slow cooker with the lid off. The idea is that you want to reduce the puree to thicken it and intensify the flavour and colour.