Cut the acorn squash in half and scoop out the seeds. Lay the squash on the flat side and cut into 1 inch wide slices. Arrange squash on the prepared baking sheet.
Whisk together the maple syrup or substitute, butter, cinnamon, and salt and brush over both sides of the squash.
Roast for 30 minutes and then flip the squash over. Continue roasting for 20 minutes more or until the squash is fork tender.