Skip the step to strain the purée?

I have the Gjelina cookbook and came to here to answer some process questions. Then I noticed that the food 52 version does not include the four hour cheesecloth straining step of the Kabocha purée that is in the cookbook. But I noticed everything else in the recipe is the same. I would assume it would have a pretty different moisture content after straining as in the cookbook. Is this intentional to leave it out and it has no negative effect on the outcome?