maple-baked squash

2 2-pound squashes (butternut is my favorite)
1 t. salt
4 T. butter, cut into pieces
1/2 c. maple syrup

Heat oven to 400 F.  Half each squash lengthwise and scoop out the seeds.  Place squash laves cut-side up, on a rimmed baking sheet (lined with foil for easy clean-up.)  Sprinkle with salt, dot with butter, and spoon maple syrup on the top.  Bake until softened (about 50 minutes.)
make extra... leftovers are awesome in Winter Squash Soup!