Start with prepping the acorn. Cut the acorn in two halves using a heavy-duty knife. Cut it lengthwise and split in two. Scoop out the seeds and fibrous inside with a metal spoon. Scour the inner surface in a diamond pattern.
Turn on the oven, place a rack at the bottom half and set the temperature at 375°F. Preheat the oven and line a roasting pan with a baking sheet.
Prepare the squash by rubbing the outside with butter or oil and place it in the pan cut-side down. Roast the squash for at least 15 minutes. After this time, take out the squash and coat the inside.
For sweet version
Whisk together the butter and the maple syrup. With a pastry brush, apply this sweetened butter on the inside flesh. Sprinkle over some salt and pepper.
Roast in the oven till the flesh crystalizes and the edges turn golden-brown. It will take 45 to 60 minutes. Take out the squash and check for doneness. When the squash is cooked, a knife should easily pierce the flesh and the skin.
For savory version
Coat the inside of the squash with the melted butter or olive oil. Sprinkle over the salt and freshly ground black pepper.
Roast the squash as mentioned above and check for doneness at the end. You can serve this version with a fresh, crisp salad.
You can also cut the squash in half-moon slices and roast them in a similar manner.