If you have never cooked with acorn squash, don't let it intimidate you its so simple. Cut it in half, scoop out the seeds, cut along the grooves to make slices.
Add to pan, add grapeseed oil, balsalmic vinegar, salt and pepper and roast at 400 for about 40 min. Flip them over after first 20 min.
I also like to add shallots and rosemary.
And of course I like to put everything into a nice bed of mixed greens.