1 acorn squash
1/2 cup maple syrup
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons butter, cut into small pieces
Cut an acorn squash in half lengthwise and scoop out the seeds. Divide each half lengthwise and place the 4 pieces in a baking dish. Top with maple syrup, salt, black pepper, and butter.
Bake, basting occasionally, until tender, about 45 minutes.