Preheat oven to 375 degrees F (190 degrees C) and line baking sheets with parchment paper or aluminum foil.
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 (1/4 cup)
Olive Oil (1/4 cup)
Dark Maple Syrup (1/4 cup)
Ground Allspice (1 tsp)
Whisk till combined and then brush the squash generously with the mixture. Sprinkle squash with
Kosher Salt (1/2 Tbsp)
Roast in the oven for 35-45 minutes, flipping halfway through the cooking time. Squash is done when the flesh if fork tender.