Cut the top and bottom ends off of the acorn squash. Cut them in half and dig out the seeds.
Brush the inside with melted butter and roast, face down for 25-35 minutes depending on size. They are ready to remove from the oven when the inside feels soft when you press it.
Once the squash is done, dig the insides out and add to the food processor with the maple syrup, cinnamon, and cloves.
Process the ingredients until smooth- if you prefer a chunkier potato like texture, use the pulse option instead.