Baked Pumpkin or Squash for Pies

Cut up in several pieces, do not pare it. Place them on baking-tins and set them in the oven; bake slowly until soft, then take them out, scrape all the pumpkin from the shell, rub it through a colander. It will be fine and light and free from lumps. White House Cook Book, by Fannie Lemira Gillette, page 299, Chicago: R. S. Peale & Co., 1887