Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper and set it aside.
Using a sharp knife remove the top and bottom of the pumpkin and cut it in half lengthwise.
Using an ice cream scoop scrape out all of the seeds and strings from the inside.
Brush the pumpkin flesh with coconut oil, sprinkle with salt, and place flesh down on the prepared baking sheet.
Pierce skin all over the surface a few times with a fork, this is to let steam escape.
Bake for 45-50 minutes or until tender and a fork easily pierces the skin.
Remove the pan from the oven, and let the squash cool for 15-20 minutes, then scoop out the flesh and discard the skin.
If turning into purée, place the pumpkin flesh into a high-speed blender or food processor and blend until creamy and smooth.
Covered and refrigerate for up to 1 week, or freeze for 1 month.