Line a rimmed sheet pan with tinfoil or parchment paper.
Using a sharp knife, cut the acorn squash in half and place the acorn squash cut sides up on a baking sheet. Remove the seeds and stringy bits from the orange flesh using a large spoon.
3 acorn squash
Lightly drizzle the squash halves with olive oil - or use a pastry brush to avoid adding too much olive oil. Only the least little bit is needed.
2 tablespoons olive oil
Place the tray into the preheated oven and bake the squash until it is golden and tender, about 1 hour.
In a mixing bowl combine the remaining ingredients.
6 tablespoons butter, 3 tablespoons dark brown sugar, 3 tablespoons maple syrup, ¾ cup pecans, 1-½ teaspoons ground nutmeg, 1-½ teaspoons ground cinnamon, koshersalt and black pepper
Remove the squash from the oven.
Spoon the pecan and butter mixture evenly into the six halves.
Bake for an additional 10-12 minutes until the pecan mixture is caramelized.