Using a sharp, sturdy chef's knife, carefully cut the acorn squash in half, from stem to tip. The squash can rock back and forth, so take care as you cut it.
Use a sturdy metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.
Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts.
Place the squash halves cut side up in a roasting pan. Pour a quarter inch of water over the bottom of the pan so that the squash doesn't burn or get dried out in the oven.
Rub the butter into the insides of each half. Sprinkle with a little salt. Crumble brown sugar into the center of each half and drizzle with maple syrup.
Bake at 400 °F for about an hour to an hour 15 minutes, until the tops of the squash halves are nicely browned, and the squash flesh is very soft and cooked through.
When done, remove the squash halves from the oven and let them cool for a bit before serving. Spoon over any buttery sugar sauce that has not already been absorbed by the squash.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing
