Cut the pumpkin in half and then cut each half into two pieces. Scoop out the seeds.
Liberally add kosher salt to the flesh of pumpkin.
Place onto a sheet pan with the flesh side down. Using a knife or fork poke some holes in the pumpkin for steam to be released.
Roast for 30 to 45 minutes until the pumpkin is fork tender. Start checking at the 30 minute mark.
Allow pumpkin to cool before scooping out the flesh. The pumpkin is ready to use in recipes. You can puree in a blender or with an immersion blender to make it smoother.