Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch patter, about a half-inch deep cuts.

Place the squash halves cut side up in a roasting pan.  Pour 1/4 inch fo water over the bottom of the pan so that the squash doesn't burn or get dried out in the oven.

Rub butter into the insides of the half.  Sprinkle with a little salt if you are using unsalted butter.  Crumble brown sugar into the center of each and drizzle with a maple syrup.

Bake for about an hour to an hour 15 minutes, until the tops of the squash halves are nicely browned and the squash flesh is very soft and cooked through.

When done, remove them from the oven and let them cool for a bit before serving.  Spoon any buttery sauce over the exposed areas.