Wash the squash and cut them in half. Remove the seeds and the stringy part. Place, cut side up, in a large shallow baking dish containing 1/2 inch of hot water.
Heat the cream to the boiling point. Add the maple syrup. Pour evenly into each of the six acorn squash hollows. Dot each squash half with 1 teaspoon butter or margarine. Cover.
Bake at 400 degrees F for 30 minutes. Uncover and bake 150 minutes longer, or until lightly brown.