Begin by washing and drying the squash thoroughly. In this recipe, the rind is going to be getting cozy with the meat, so you want the rind very clean.
Slice the squash into manageable pieces. Use a spoon to scrape away all of the fiber and seeds.
Place a large vegetable steamer in a large pot and fill the pot with about an inch of water. Place the sliced squash on top of the steamer, cover the pot and place it on medium heat.
Bring the water to a low boil and allow the squash to simmer for approximately 15 minutes. Test the squash with a sharp knife. As soon as the knife goes through easily, the squash is done. Don't over cook.
Remove the squash from the pot and allow it cool on a plate. Once it is cool enough to handle, use a spoon to scrape away the flesh from the peel. Place the flesh in a food processor and blend until smooth.
If you are using the puree for a soup, you are done. For most other recipes, such as flans, mousses, souffles, tarts and pies, you need to strain the puree so that it is more concentrated.
To strain, place the puree in a fine mesh sieve and place the sieve over a bowl to catch the liquid. Allow the puree to strain for 30 minutes.
