To keep the squash steady while baking, cut off a thin slice from the rounded sides; butternut squash also works well in this recipe.
Source: Martha Stewart Living, February 1999
4 acorn squash, halved lengthwise and seeded
Salt and freshly ground black pepper
4 tablespoons unsalted butter
1/2 cup pure maple syrup
2 tablespoons finely chopped assorted fresh herbs, such as thyme, rosemary, and flat-leaf parsley
Heat oven to 450 degrees. Place squash, cut sides up, on a baking pan. Season with salt and pepper. Place 1/2 tablespoon butter and 1 tablespoon maple syrup into cavity of each squash, and sprinkle herbs over the tops.
Roast squash until very tender and well browned, basting frequently with syrup in the cavities, about 1 hour. Serve warm.