Scoop the seeds and stringy pulp out of the squash and discard. Cut squash again so it is quartered lengthwise and you have 8 wedges.
In a small mixing bowl, combine the maple syrup, butter, cinnamon, salt and pepper. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up.
Bake in the preheated oven for about 1 hour, basting every 15 minutes until the squash is tender when pierced with a fork.
Love me some fall squash this time of year! Acorn squash is not only high in fiber, but it also has high amounts of eye-loving vitamin A, immune boosting vitamin C and a range of energy producing B vitamins and minerals.
One of my favorite times to cook this recipe is after Thanksgiving. If you’re lucky enough to be the one with all the leftovers, these baked acorn squash slices serve as perfect little vessels for anything from turkey, to cranberries, or veggies (with or without the addition of the maple syrup). So pass on the post-Thanksgiving turkey sandwiches this year and keep a few acorn squashes on hand instead!