Step one, cut it in half. Remove the stem and set it on that side. Cut with a sharp knife.
Rub the inside of the squash with 1 to 2 Tbl of salted butter in each half (depends on the size of your squash. Add 1 to 2 Tbl brown sugar to each half of the buttered squash.
Drizzle 1 tsp of maple syrup in each half. Put into a cake pan with about 1 inch of boiling water in the bottom.
Bake for 1 to 1 1/2 hours until soft.
Cool slightly, remove from skin and mash, keeping any buttery mix and adding it to the mash.