Preheat oven to 400°F.

Using a large, sharp knife, cut the acorn squash in half. Scoop out the seeds and any string insides. Poke the insides of the squash with the knife several times. Place each half in a baking pan, cut side up. Add about a 1/2 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.

Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the middle of each half. Add a teaspoon of maple syrup to each half.

Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. When finished, remove from oven and let cool for a few minutes. Spoon any liquid back onto the insides of the squash.