Roasted buttercup squash with maple syrup and butter

I wanted a slightly sweet winter squash to go with my slightly spicy pomegranate duck sauce so I went with this very basic preparation.

Buttercup squash:

Cut a buttercup squash in half and remove the seeds. Cut each half into four more slices to make a total of 8. This will make it easier to trim out any remaining pulpy bits in the center.

Also, once done cooking it will make it easier to remove the skin.

Melt a tablespoon of butter and add a tablespoon of maple syrup. Lightly coat each of the squash slices with the butter and syrup mixture using a pastry brush (or your hands).

Set skin side down on sheet pan and bake for 25 minutes at 400°F or until tender but not too soft.

Remove from then oven and let cool a bit. Remove the skin from the squash and cut into reasonable serving sizes, probably about 1" dice.