1 pound raw squash equals roughly 1 cup cooked pureed squash. Wash squash and cut carefully in half. Scoop out seeds and strings. Put cut side down on a lined cookie sheet and bake in a 350° oven for about 1 hour, until squash is soft. Let cool. Scrape squash from rind and puree in food processor, put through a food mill or mash with a potato masher.