Place your squash cubes into a medium saucepan and add in just enough water or vegetable broth to cover. Season generously with sea salt, then bring to the boil, and reduce to a simmer until squash is just tender, about 15 minutes.

Drain all the liquid, and then return the squash to your hot saucepan. Using a potato masher or an immersion blender, mash the cooked squash. Add in maple syrup and stir to combine.

Taste and adjust seasonings if desired.

Transfer to a serving bowl and sprinkle with crumbled bacon, and freshly ground black pepper and thyme.