• Heat oven to 400°F.
• Line a baking sheet with parchment paper and set aside.
• Cut, seed and slice your acorn squash into 1 inch thick slices that are 2-4 inches long. See video in the post above if you are looking for a visual.
• Melt butter in a large glass measuring cup. Stir in the maple syrup and cinnamon until smooth.
• Toss the acorn squash slices in the butter mixture, shaking excess off and arranging on the baking sheet. There should be maple butter leftover.
• Bake the acorn squash for 15 minutes.
• Remove from the oven, flip the slices, and brush with reserved butter (melt it in the microwave if it has solidified).
• Return to the oven for another 5-10 minutes, until soft and slightly caramelized.
• Sprinkle with sea salt and enjoy!

Storage

• This dish is best served immediately after baking, however acorn squash may be stored in an air tight container in the fridge for up to 4 days.
• Reheat in the oven at 350°F, or in a frying pan for a few minutes.