Great post! Making puree is so easy and satisfying, and like you I don't want to waste a hot oven so I roast a bunch of squash all at once. I find mixing a few varieties together helps approximate the texture of canned puree (so if you have a watery pumpkin, add something like kabocha squash, which is much drier)...but sometimes it's so tasty I just end up eating it with a spoon. Which is exactly what my husband did. I came home and he said, "Boy, that squash was the best squash you've ever cooked." Squash? I looked in the fridge, and he'd eaten the pumpkin I was going to use for scones! Oh, well... back to the farmer's market! :) PJH

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