Preheat oven to 425. Line a baking pan with foil. Baked on squash juice is hard to remove so make sure the foil is covering the entire pan.
Slice the squash in half the long way. Scoop out and discard all the seeds and loose pulp. Put squash on the roasting pan cavity side up.
Divide the maple syrup evenly between the squash halves. Grind on plenty of pepper and shake on some salt.
Cover the pan with foil. Bake for 1-2 hours until the squash is tender when poked with a fork. These squashes come in a range of sizes but the average needs to cook for about 80-90 minutes.
Scoop the squash into a serving bowl. Stir until creamy and adjust for salt and pepper. Alternately, serve chunks in the rind hot from the oven.