Place on a baking dish cut side up, and brush the tops with 1 tablespoon melted butter.
Cook at 375F degrees for 1 hour, until squash is tender and starting to brown around the edges.
When the squash has cooled down enough to handle, scoop out the flesh and place it in a large bowl.
Add the remaining 2 tablespoons melted butter, maple syrup, cinnamon and heavy cream.
Mash or whip together with an electric mixer, until all the ingredients are well incorporated and it has reached your desired texture.
Calories are automatically generated. For best results calculate based on your exact ingredients.Instant pot mashed butternut squashHalve the squash and scoop out the seeds. Cut halves again to quarter, and place in instant pot on top of wire trivet. Add 1 cup water to the bottom of the pot, cover, and set to sealing. Cook on manual (high pressure) for 8 minutes, then allow a natural pressure release (about 12 minutes). Remove squash, and scoop the flesh out into a bowl, use electric mixer to whisk together with remaining ingredients.