Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment pepper

Lay a squash on its side on a cutting board. With a sharp, sturdy knife, slice it in half through the stem and tip end (I like to insert the point of my knife in the center where there is a natural divot, then work my way to each end from there). With a spoon, scoop out and discard the stringy insides and seeds.

Arrange the halves cut-sides up on the prepared baking sheet. Drizzle each half with 1 teaspoon olive oil and use your fingers or a pastry brush to rub the oil onto the flesh evenly. Sprinkle with salt—use 1/2 teaspoon if you are adding maple syrup/brown sugar; reduce to 1/4 teaspoon if you are not. If desired, drizzle with pure maple syrup (or sprinkle with brown sugar).

Roast acorn squash for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Let cool for a few minutes. Enjoy hot with a sprinkle of additional salt to taste.