Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Carefully wash and dry the acorn squash. Using a sharp, sturdy knife, cut each squash in half lengthwise. Scoop out the seeds and stringy bits from the center. You can save the seeds to roast later for a snack if desired!
Step 3: In a small bowl, whisk together the melted butter, brown sugar, cinnamon, nutmeg, cloves (if using), salt, and black pepper until well combined.
Step 4: Place the squash halves cut-side up on the prepared baking sheet. Divide the butter-sugar mixture evenly among the hollows of the squash halves. Spread it around a bit with a spoon.
Step 5: Roast for 30 minutes. Then, sprinkle the chopped pecans into the hollows of each squash half, pressing them lightly into the melting sugar mixture. If desired, drizzle a teaspoon or so of maple syrup over each squash half.
Step 6: Continue roasting for another 15-25 minutes, or until the squash is fork-tender and the edges are lightly caramelized. The exact time will depend on the size and density of your squash.
Step 7: Carefully remove from the oven. Let the squash cool for a few minutes before serving. The brown sugar and butter mixture will have created a delicious, sweet glaze. Serve warm and enjoy this delightful acorn squash recipe!