Roasted Pumpkin Spoon Bread

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INGREDIENTS
For the roasted pumpkin:
1-2-pound pie pumpkin
Vegetable oil
For the spoon bread:
1 cup buttermilk
1 cup milk
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon sugar
1 cup yellow cornmeal
1 cup roasted pumpkin, roughly mashed
3 large eggs, separated
1/4 cup fresh parsley, finely chopped
1 teaspoon dried sage
1/4 teaspoon chipotle powder
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