- 1 butternut squash; unpeeled, halved lengthwise, and seeds removed (approx. 1 ½ – 2 lbs)
- 4 Tbsp. butter
- 1 Tbsp. Maple Syrup (or Agave Nectar)
- Place squash, skin side up, on m microwave-safe dish, cover with plastic wrap. Microwave on high 6-8 minutes, until tender. Let rest covered 10-15 minutes or until cool enough to handle. Carefully remove plastic wrap to avoid steam.
- Scoop squash from peel, transfer to food processor. Add butter, maple syrup, and salt to taste. Process until smooth, 2-3 minutes, occasionally scraping sides.