First, you can cut the squash in half, scoop out the seeds, season with oil and herbs, and roast flesh-side down with the skin on. Once roasted, simply scoop the cooked flesh out and puree. This option has shorter preparation time, but longer roasting times. The second option is to peel the squash, cut the squash in half, scoop out the seeds, cut the squash into rings and then into cubes, toss with oil and herbs, roast, and puree. This option yields greater caramelization and sweeter purees. It also requires more preparation time, but shorter roasting time.