With a large, sharp knife, cut the acorn squash in half lengthwise and scoop out and discard the seeds and stringy fibers. Cut each half in half lengthwise to make 4 quarters.

Cut the delicata squash in half lengthwise and scoop out and discard the seeds and stringy fibers. Cut each half in half crosswise to make 4 pieces.

Cut the sweet dumpling squash in half and scoop out and discard the seeds and stringy fibers.

Cut the buttercup or kabocha squash in half lengthwise and scoop out and discard the seeds and stringy fibers. Cut each half lengthwise into 3 wedges.

Put the butter and maple syrup in a heavy-bottomed pot and place over medium heat. Heat the mixture until the butter has completely melted. Sprinkle a little salt into the maple-butter mixture, just enough to cut the sweetness a little.

Place the squash wedges on a large rimmed baking sheet or shallow roasting pan and brush them evenly with the maple butter. Grind a little pepper over the wedges. Roast, basting every 15 minutes with syrup, until the squash is golden brown and tender, about 45 minutes total.

Remove from the oven and carefully pile the wedges on a large, deep serving platter. Serve immediately.

Do ahead: The squashes may be cut several hours in advance and stored in zipper-lock bags in the refrigerator.