Different kinds of squash work best for different things. Spaghetti squash is best used as a vessel, while butternut squash works best in a puree. Acorn squash, though lesser-known than the other two, carries just as much flavor, and-- debatably-- works best when roasted.
When caramelized with honey and spices, this squash shines as the main element of this side dish.
To make this roasted squash, you will need:
One acorn squash
1/4 c butter, melted
1/2 tsp garlic salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp freshly ground pepper
Preheat the oven to 400 F. Coat a roasting pan with oil.
To begin, cut the squash in half, and then quarter each half, making eight pieces total. Leave the skins on.
Mix the butter, salt, cinnamon, cloves, and pepper together in a bowl. Add the squash and toss, equally distributing the spices.
Place squash facedown on the roasting pan and put in the oven.
Let squash roast for 30 minutes, until the flesh is soft.
Feel free to leave skin on the squash, depending on your taste preferences. Enjoy!