Instructions: Cut each squash lengthwise in half; discard seeds. Then cut each half crosswise into slices about 1 inch thick; cut off peel. (It occurs to me that this might be easier to do after the next step.)

In a 5 quart saucepan over high heat, in 1 inch boiling water, heat squash to boiling. Reduce heat to low; cover and simmer 15 minutes stirring occasionally, or until squash is fork-tender. Drain.

In large bowl, with mixer at low speed, beat squash, maple syrup, and butter until smooth, scraping bowl often with a rubber spatula.

Spoon into a warm bowl; sprinkle with parsley.

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