1 Butternut Squash, split lengthwise
4 TBSP Butter
2 TBSP Robust Maple Syrup (maple version)
2 TBSP Maple Cream (sweeter version)
Salt, according to preference
Preheat oven to 375'
Cover cookie sheet with parchment paper and then spread butter, maple, and salt all over both sides of squash. Cook for 50 min or until tender. Servings: 4-6