I know an hour seems like a long roasting time, but trust me, pure caramelly goodness is the result. Tip: If you have a grapefruit spoon (pointy spoon with little teeth), it works wonders for seeding winter squash.
1wholeacorn squashhalved, seeds scooped, and sliced into 12 wedges
¼cupreal maple syrup
¼cuppacked light or dark brown sugar
pinch of salt
freshly ground black pepper
Preheat oven to 350°F.
Line baking dish with parchment paper. Arrange squash wedges in a single layer on the parchments paper and set aside.
Heat butter, maple syrup, brown sugar, and salt in a small saucepan over medium heat. Cook and stir until butter has melted and mixture combines, about 2 minutes. Drizzle mixture evenly over squash wedges. Season generously with several grinds of black pepper.
Bake wedges at 350-degrees for 30 minutes. With tongs or a fork, flip wedges and return to oven; bake 30 minutes more.
Arrange squash wedges on a serving platter. You'll have plenty of buttery, sugary sauce left in the bottom of your baking dish. Spoon it over the roasted squash and serve.