Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash the acorn squash thoroughly, then slice it in half horizontally. Scoop out the seeds with a spoon, leaving a clean hollow in each half. If the halves wobble, slice a small piece off the bottom to create a flat base.

Melt the butter in a small bowl and mix it with maple syrup, cinnamon, nutmeg, and a pinch of salt. Using a pastry brush, coat the inside and edges of each squash half generously with the mixture. The butter and syrup will create a gorgeous caramelized glaze as they cook.

Place the squash halves, cut-side up, on the prepared baking sheet. Roast them in the oven for 30 minutes, allowing them to soften and develop those irresistible roasted edges.

While the squash is roasting, toss the chopped pecans with any leftover butter mixture. After 30 minutes, carefully remove the squash from the oven and spoon the pecans into the hollow centers. Return the squash to the oven for an additional 10 minutes, letting the pecans toast to perfection.

Take the squash out of the oven and give it a few minutes to cool slightly. Serve it warm, garnished with fresh herbs like thyme or rosemary for an elegant touch. Every bite will be sweet, nutty, and utterly delicious!