I totally defiled the squash.
Kabocha is the kind of squash that is so full of flavor; you really need to do little to it. Roasting it with a little olive oil would have been plenty.
In any case, although the pictures are of the kabocha squash debacle, the recipe is geared towards Acorn Squash.
So do as I say, not as I do.........
2 tablespoons butter
1/2 tablespoon vanilla
1/2 tablespoon cardamom
2 tablespoons maple syrup
Heat over to 475 degrees.
Place butter in saucepan under medium heat. Once butter is melted, take off the heat and add the vanilla, cardamom, and maple syrup. Save some of the mixture for the end of the recipe.
Slice the squash into two-inch strips. Place on baking pan. Using a brush, dip into cardamommixture and then brush both sides of squash. Bake for 10 minutes on one side, flip squash and bake for 5 more minutes.
Take squash out of over and drizzle with the rest of the mixture and sprinkle with salt.