Preheat oven to 425 degrees. Cut Acorn Squash in half. Remove seed and pulp.
Place acorn squash cut side up on a baking sheet. Add 1/2 tbsp butter into each squash cup. Pour 1 tbsp sugar free maple syrup over top of butter. Season with salt and pepper as desired. Bake in oven for 50 minutes.
Remove acorn squash from oven and serve immediately or, see below for mashed acorn squash.
If serving as mashed squash, let acorn squash cool for 10-15 minutes, or until it is easy to handle. Scoop contents of squash cups into a mixing bowl.
Mash until no lumps are left. Fry some fresh sage leaves in butter.
Remove sage and brown butter if not already browned from frying.
Drizzle finished dish with butter and garnish with fried sage leaves.