• Preheat the oven to 400°F. Line a cooking tray with parchment paper or spray with non-stick cooking spray.
• Wash the acorn squash and pat dry. Using a sharp knife and a sturdy flat surface, cut each squash in half. Using a spoon, scoop out all of the seeds and place the halved squash on a cooking tray cut side up.
• Coat the inside of the squash with oil, being sure to cover the top edges of the squash (where the butter you place in the middle won't reach). You can use a pastry brush or your fingers. Place one tablespoon of butter in the center of each squash. Sprinkle cinnamon, nutmeg, sage, and salt evenly over each squash.
• Roast in a 400°F oven for 30 to 40 minutes (depending on the size of squash cooking times vary). Roast until the squash is soft and a fork can easily pierce through.

Maple Pecan Glaze

• Place the pecans in a single layer in a small to medium size skillet over medium heat. Toast the pecans, stirring often to keep them from burning, 3 to 5 minutes or until the pecans start to smell fragrant.
• Add the butter, keep stirring over medium-to-medium low heat for about 2 more minutes. 
• Pour the maple syrup over the pecans while stirring. Add cinnamon, nutmeg and salt. Lightly simmer for 2 minutes, until thickened. Keep stirring so the pecans do not stick or burn. Serve warm over the roasted squash!