1. Always use cooking pumpkins like sugar pumpkin or similar varieties for pumpkin puree.
2. You can use the same recipe to make purees of squashes.
3. You can roast without the salt as well. I use a little salt as it gives a light savoury touch to the puree.
4. Store the puree in the fridge for upto a week and in the freezer for 4-5 months and enjoy pumpkin recipes long after the pumpkin season is over.