Serves 6–8
Preheat oven to 425°. Slice squash in half. Remove seeds and stem. Brush with olive oil. Place the halves on a baking sheet, roasted skin side down, and roast for 50–60 minutes, until the flesh can be easily pierced by a fork.
Prepare an 8- by 8-inch baking dish by greasing with butter.
Remove baking sheet from oven and allow squash to cool until you can handle it without burning yourself. Spoon out the flesh and place in a food processor. Add the salt, 4 tablespoons butter, cream and maple syrup; puree until smooth. Place in prepared baking dish.
Put the bread and cheese in food processor and process into fine crumbs. Sprinkle this over the squash mixture. Thinly slice the remaining tablespoon of butter over the bread crumb mixture and bake at 425° for 15 minutes, until the bread crumbs are toasted and browned. Serve warm with more maple syrup for pouring over top.
