4 lbs. butternut squash (2 small or 1 large squash)
4 tablespoons butter, softened
¼ cup maple syrup
2 teaspoons salt, plus more for seasoning
Heat oven to 400°F.
Cut squash in half. Scoop out seeds and reserve if you would like to save to make roasted seeds. If not, discard seeds. Mix butter and maple syrup together in a small bowl. Brush or rub the cut sides of the squash with butter mixture. Season with a sprinkle of salt and pepper.
Place on sheet pan, cut side up, and roast in oven for 45 minutes to 1 hour or until flesh is easily pierced with a fork. Remove from oven and let cool.
Using a large spoon, scoop out flesh and place into blender. Blend until completely smooth. Note: The roasted squash should be soft enough to purée on it’s own. But if you have to, add 1 tablespoon of water at a time, blending in between, to achieve a smooth consistency.
Re-season with salt and pepper to taste. Reserve 1 cup of purée for the risotto and the rest for plating.