Preheat oven to 425 F. Cut each squash lengthwise in half, discard seeds. Cut each half lengthwise into 3 wedges. In a glass measuring cup, combine maple syrup, margarine (or butter), salt, and cinnamon.

Place squash wedges, flesh-side down, in a 15” x 10” jelly-roll pan. Pour maple syrup mixture over squash. Cover pan with foil and bake about 30 minutes or until tender, turning squash once halfway through baking. Remove foil and bake 5 minutes longer or until glaze thickens slightly.

To serve, place squash on platter; drizzle with any maple glaze remaining in jelly-roll pan. Sprinkle with pecans.