• 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.