Preheat the oven to 400°F (204°C) and line a large rimmed baking sheet with parchment paper.

Cut each acorn squash in half from stem to tip and use a heavy spoon to remove the seeds and stringy pulp.

Slice the squash halves into 1-inch thick half-moon wedges.

In a large mixing bowl, whisk together the maple syrup, melted coconut oil, ground cinnamon, and sea salt until emulsified.

Add the squash wedges to the bowl and toss thoroughly to ensure an even coating of the glaze on all surfaces.

Arrange the squash in a single layer on the prepared baking sheet, ensuring the pieces do not overlap for optimal air circulation.

Roast for 20 minutes in the center of the oven.

Carefully remove the sheet from the oven, flip the squash wedges with tongs, and sprinkle the chopped pecans evenly over the tray.

Return to the oven and roast for an additional 10 to 15 minutes, or until the squash is fork-tender and the pecans are fragrant and toasted.

Serve immediately, drizzling any remaining glaze from the pan over the squash.