Cut the acorn squash in half, from stem to bottom.
Scoop out the inside of the acorn squash.
Lightly brush the insides with a bit of olive oil
Roast for 40 minutes, cut side up.
For a sweeter acorn squash:
At the 20 minute mark, add a tbsp of butter and maple syrup to the middle of the squash. Let the mixture melt in the oven for a minute then using brush the entire cut side of the squash with the mixture.
For a more savoury acorn squash:
At the 20 minute mark, brush on more olive oil, and sprinkle on some salt and pepper
Serve as is when ready or stuff with your choice of stuffing.
Notes
If you want to step it up a notch, to make the savoury acorn squash more fancy as a stand alone side dish for the holidays, I'd suggest at the 30 minute mark, add onto the acorn squash a mixture of olive oil, grated parmesan, and herbs of your choice.To make the sweet acorn squash slightly fancier, you can sprinkle on cinnamon and nutmeg at the 30 minute mark.The seeds that you scooped out earlier can be treated like pumpkin seeds and be roasted.