- Preheat oven to 400 degrees F.
- Add cubed butternut squash and peeled garlic to a baking sheet and drizzle with 1 Tbsp. olive oil. Toss to combine.
- Bake for 15-20 minutes or until squash is tender.
- Transfer squash and garlic to a blender or food processor. Add re-maining 1 Tbsp. olive oil and maple syrup. Puree until creamy and smooth (should not be pourable). Set aside.