Cut the butternut squash in half lengthwise and scoop the seeds out with a spoon.
Place the squash halves facedown in a shallow baking dish.
Add about an inch of water and bake in the preheated oven for 30 minutes.
While the squash is cooking, melt the butter or coconut oil in a small bowl.
Whisk in the maple syrup and set aside.
Chop the pecans and dates into equal-sized pieces.
Combine them in another bowl and set aside.
When the 30 minutes is up remove the squash from the oven.
Remove it from the baking dish and pour out any remaining water.
Return the squash to the baking dish face up.
Brush generously with half of the butter/maple sauce and sprinkle with salt.
Return to the oven and bake for an additional 15 minutes.
Stuff the center cavity of the squash with the pecan/date mixture.
Drizzle with the remaining butter/syrup sauce and return to the oven for 10 more minutes.
Remove and enjoy.
For a faster cook time, peel and dice the squash rather than cooking it whole. Roast until almost soft, toss with the butter/syrup mixture and the chopped pecans and dates, and continue roasting until soft.