Preheat oven to 400 degrees.
Cut acorn squash in half and scoop out seeds and stringy squash.
With a sharp knife, score inside of each squash in a criss cross pattern, about 1/2" deep.
Season squash cavities with salt and pepper.
Combine butter, brown suqar, and maple syrup and divide equally between squash halves coating the insides.
Place squash cut sides up in a shallow baking dish and add about 1/4" water to pan.
Bake for about 1 hour, less for mini's, slightly longer for larger squash.
Baste with the sugar butter sauce at 10 min. intervals.
Squash are done when the flesh is very soft.
Let cool before serving.