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.