I love butternut squash and I’ve probably tried every recipe there is out there for it…. And you know what? I always go back to a simple classic 4 ingredient recipe that my Mom used to make from the Fanny Farmer cookbook. Squash, butter, maple syrup and salt. That’s it. Sometimes you just cannot mess with the classics ** To make the squash easier to cut, you can microwave it whole for about three minutes after piercing the skin with a knife around the circumference of the squash . This will help release steam and tenderize the flesh. ** Use a sharp knife: A dull knife can be dangerous and make cutting more difficult. *** You can also use this same exact same method to roast an acorn squash . . Roasted Maple and Butter Butternut Squash . . 1 Butternut Squash salt to taste 2  tbls butter 2 tbls pure maple syrup Preheat the oven to 400F. Cut the squash in half from top to bottom. Scoop out the seeds. Sprinkle each cut side with salt. Place cut side down on a baking dish lined...