Roasting brings out squash's natural sugars. Blending with maple syrup, butter and nutmeg makes it utterly addictive. Bonus: This dish reheats beautifully.
Brush a 15x10x1-inch baking sheet with the olive oil. Cut butternut squash in half lengthwise and remove seeds. Place squash cut sides down in pan. Bake, uncovered, in a 375°F oven for 40 minutes until very tender when pierced with a sharp knife. Remove from oven.
Meanwhile, in a large bowl combine butter, 3 tablespoons syrup, thyme, salt and nutmeg. When squash is cool enough to handle use a spoon to scrape flesh from skin into bowl with butter mixture.
In batches, puree mixture in a food processor or blender until smooth.*
Transfer to a serving dish and top with pepitas. Drizzle with a little additional maple syrup, if desired.
The puree can be kept warm in a heavy covered saucepan over low heat, stirring occasionally, or covered and refrigerated for up to one day and reheated over medium-low heat in a covered heavy saucepan. Stir occasionally.