Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a rimmed baking sheet with parchment paper.

Trim the ends of the acorn squash and cut in half lengthwise. Scoop out the seeds and fibrous pulp.

Slice each half into 1-inch thick crescents and place them in a large mixing bowl.

In a small bowl, whisk together the melted butter, maple syrup, cinnamon, ginger, salt, and pepper.

Toss the squash slices with olive oil first, then pour the maple mixture over the squash and toss until evenly coated.

Arrange the squash slices in a single layer on the prepared baking sheet.

Roast for 15 minutes, then flip each slice using tongs.

Continue roasting for another 10 to 15 minutes until the squash is tender and the glaze has caramelized.

Remove from the oven and serve immediately, drizzling any remaining glaze from the pan over the top.