This is a Cinderella pumpkin, which is supposed to be one of the best varieties for roasting.
Very simple directions: 1. Cut open the pumpkin and scrape out the seeds and membranes. Cut the pumpkin in large chucks. 2. Place chunks flesh side down on a cookie sheet. 3. Roast at 350˚ for about 90 minutes. 4. Peel skin off. 5. Pureé in food processor until smooth. 6. Store in 1-cup or 1-pint plastic zip bags in freezer. (A 1-pint bag equals one small can of pumpkin.)