Roast Hubbard Squash Sauce*

1 tsp butter
2 T maple syrup
1 small or 1/2 large hubbard squash, cleaned, diced
1 T herbes de Provence
Pepper to taste
1 pt fish stock
1 pt water

Melt butter in a heavy saucepan. Add maple syrup; bring to a boil and reduce mixture slightly. Toss squash, herbs, and pepper; add to maple-butter and toss to coat squash. Roast, covered, at 350° until squash is tender, about 20 minutes. Purée in a food processor until smooth. Bring fish stock and water to a boil. Stir enough boiling liquid into the purée to make a thick sauce. Adjust seasonings.