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here are so many ways to use squash in recipes, whether as a side, a component of a main or the star itself, they never get boring. Plus the flavors and textures fit in perfectly with colder weather eating.

Notes
Use whichever oil you prefer for this, just be aware olive oil tends to have a slightly stronger flavor so it may come through. For a lot of dishes, that's good, but potentially you taste the maple a little less here as a result. I'd suggest a lighter olive oil or vegetable/canola oil for no flavor from the oil.
I prefer to peel the skin off, but you can eat the skin on buttercup squash so you can leave it on, if you prefer.

This recipe also works with other types of squash, you may just need to adjust cook time.