Preheat your oven to 425°F (220°C) and line a baking dish with foil or parchment paper for easy cleanup.

Cut the acorn squash in half, and scoop out and discard the seeds and strings. Make sure to cut them evenly for uniform cooking.

In a small saucepan, melt the butter with the maple syrup and sea salt over low heat. Stir well to combine the ingredients.

Brush the cut sides of the squash with the buttery maple syrup mixture, allowing it to pool in the center of each half. This will enhance the flavor as it bakes.

Mix the chopped pecans into the remaining buttery maple syrup mixture and set it aside for later use.

Place the squash halves cut side up in the oven and bake for 1 hour, until they are tender. Check for doneness by poking with a fork.

Remove the squash from the oven and evenly distribute the pecan mixture into each squash half. Return them to the oven for an additional 10 minutes, allowing the pecans to toast slightly.

Once done, garnish with blue cheese crumbles and serve the maple pecan acorn squash warm. It’s best enjoyed fresh out of the oven!