I love slicing up acorn squash, tossing it in a big bowl and dousing it with kosher salt and olive oil. Then I lay each piece on a cookie sheet lined with parchment paper and roast at 350 until the squash browns. I generally make more than needed because everyone starts to grab a piece when it comes out of the oven.
I jazzed it up the other night. I took lots of fresh lime juice, a little olive oil, chopped cilantro mixed together that I dripped over the top. Then I took spicy pumpkin seeds sprinkled that over the top. So good and easy to make.
Hoping it is spring by the time we get back to NYC on April 1. If not, I might have to make this just one more time or will wait to make again when autumn creeps up again next October.