Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
Slice the acorn squash in half and scoop out the seeds using a spoon.
Lay the half acorn squash, cut-side-down, on a cutting board and slice into 1/4 inch slices parallel to the stem. Arrange the slices in a single layer on the prepared baking sheet.
In a small bowl, mix together the nutmeg, cinnamon and salt. Sprinkle on top of squash slices.
Roast for 40 minutes, or until fork tender.
Meanwhile, combine the butter, brown sugar and maple syrup in small saucepan and heat over low until melted and sugar has dissolved, mix well.
Arrange squash on a serving platter and drizzle with the maple syrup mixture. Top with candied walnuts.
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Notes
This same recipe can be applied to squash halves. Just cut them in half and score the inside. Season with the spice blend and cook until tender. Drizzle with the same maple sauce.