• Wash and dry the squash.
• Slice the squash in half lengthwise. Remove and discard the seeds.
• Choose one of the following methods to cook your squash.
• Once it's cooked, scoop the flesh into a food processor, blender, or baby food maker. Blend until smooth.

Roasted

• Preheat the oven to 400 degrees F. Rub the flesh of the squash halves with a little bit of olive oil. Place them cut side down on a baking sheet lined with parchment paper.
• Bake for 40 to 50 minutes, depending on the size of your squash, until the squash is tender and easily pierced with a fork.

Steamed

• After halving and deseeding the squash, remove the skin and cut it into smaller pieces. Place the squash in a steamer basket over an inch of boiling water in a pot. Cover and let cook for 15 to 20 minutes until tender.

Instant Pot

• Pour a cup of water in the bottom of an Instant Pot (6 quart size or larger). Put the squash halves on top of a trivet. Seal the Instant Pot and turn the vent knob to "sealing."
• Pressure cook the squash for 7 minutes on high pressure. Then, let the pressure manually release for 10 minutes. Turn to the knob to "venting" to release any remaining pressure.