Preheat oven to 375 degrees F (190 degrees C) and line baking sheets with parchment paper or aluminum foil.
Cut Acorn Squash (2) in half and remove seeds. Cut halves into slices, approximately 1 1/2 to 2 inches (around 4cm) thick.
Arrange squash on prepared baking sheets so they are not overlapping.
In a small bowl, combine Unsalted Butter (4 tablespoon), Olive Oil (1/4 cup), Dark Maple Syrup (1/4 cup), and Ground Allspice (1 teaspoon).
Whisk till combined and then brush the squash generously with the mixture. Sprinkle squash with Kosher Salt (2 teaspoon).
Roast in the oven for 35-45 minutes, flipping halfway through the cooking time. Squash is done when the flesh if fork tender.