Slice squash (of your choice) into thick wedges and remove the seeds (an ice cream scoop works great). Turn on skin side to test balance. If any squash seems unbalanced, cut off a small piece of the skin to flatten the surface. Place cut-side up in a large baking dish.
In a small bowl, combine the maple syrup, water, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Pour mixture over the squash and dot with the butter pieces.
Bake 20 minutes, then flip the squash over and bake until they caramelize and are tender when poked with a fork, approximately 45 additional minutes (basting halfway through the cooking time).
Makes 8 servings.
Lemon-Maple Squash Recipe: https://whatscookingamerica.net/Vegetables/Lemon-MapleSquash.htm