Instructions: To roast pumpkin: Heat oven to 350 degrees. Place pumpkin in roasting pan. Cover tightly with foil. Bake for 45 minutes, or until pumpkin is very tender.

To make butter: Transfer pumpkin pieces to bowl of food processor. Process until smooth. Place pureed pumpkin in medium saucepan. Cook over medium-low heat, stirring often, for 25 minutes, or until very thick.

Add brown sugar, cinnamon, nutmeg, ginger and lemon juice. Cook for 5 minutes, or until sugar is dissolved. Cool. Serve or store in refrigerator up to 1 week.

This recipe yields 2 cups.

Yield: 2 half-pints

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