Preheat oven to 400°F. Using a strong knife cut the acorn squash in half, lengthwise, from stem to end. Scoop out the seeds in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 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.
Place a Tbs p of butter in each half. Pour in the maple syrup to each half until each half is almost full.
Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is soft and the tops are browned. Remove from oven and let cool a little before serving. Mix any buttery sugar sauce that has not already been absorbed in to.