Preheating the oven to 400 degrees Fahrenheit. To facilitate cleaning, line a rimmed baking sheet with parchment paper.
Slicing the squash in half with care, passing through the stem and tip, while placing the squash on a towel to prevent rolling. Commence by deeply inserting the knife into the side of the squash, subsequently slicing it through to its point. After slicing through the tip, position the squash with its stem side up and proceed with a full-length incision through the stem. Use a spoon to scrape the threads and seeds. Place squash cut side up on a baking sheet.
Apply olive oil to the cut surfaces of the acorn squash. After incorporating one tablespoon of butter into each half of the acorn squash, drizzle with half a tablespoon of maple syrup. Sprinkle cinnamon and salt over the top.
Depending on the size of the squash, bake for 45 to 60 minutes, or until tender when pierced with a knife. After thirty minutes, I like to brush the cut side of the acorn squash with the fluids that have accumulated in the squash to impart flavor.
Transfer the squash to a platter prior to serving. If desired, halve the squash and drizzle with additional maple syrup before seasoning with salt to taste.