1 Butternut Squash, 2 1/2 to 3 lbs.
2 TBSP butter, at room temperature
1/2 cup milk
1 TBSP pure maple syrup (optional)
1. Preheat oven to 400-degrees F. Lightly oil a baking sheet.
2. Cut squash in half through the stem end (top to bottom), remove seeds. Place cut sides down on baking sheet. Bake until easily pierced with a knife, 45-50 minutes. Remove from the oven and set aside until cool enough to handle.
3. Spoon the flesh into a bowl. Add butter and syrup. Puree in blender. Add milk a little at a time to thin out the squash.