Wash and pat dry the acorn squash. Cut the acorn squash in half crosswise. Scoop out the seeds with a spoon and discard seeds and membrane. Cut each squash half into half again. Cut each quarter of the squash into 1 inch crescent-shaped slices.
Toss sliced acorn squash with olive oil, salt, paprika, and maple syrup.
Lay squash slices evenly on large baking sheet, being careful to not crowd the baking dish.
Roast for 20 minutes and then flip the squash and roast for an additional 10 minutes.
Feel free to use melted coconut oil or canola oil in place of the olive oil.
The paprika helps to balance out the sweetness of the maple syrup, but you can omit for a sweet side dish.
Be sure to not overcrowd the baking dish and that the oven is preheated fully to 400 degrees. DO NOT be tempted to cook at a higher temperature to speed the process up, as this can result in burnt squash.