1 sm. (about 3/4 lb.) butternut squash
1/2 c. very hot water
1/4 tsp. salt
2 tbsp. butter
2 tbsp. maple syrup

Slice squash crosswise and pare, scoop out seeds. Cut into cubes. Turn into a 1 1/2 quart saucepan with the water and 1/4 teaspoon salt. Bring to boiling. Cover and boil until very tender when tested with a fork, 5-10 minutes. Drain, if necessary. Shake squash in pan over low heat to dry. With a fork, mash until smooth; stir in salt, butter and maple syrup. 4 servings.