Yield: 4 servings
Preheat oven to 400 degrees F.
Slice acorn squash in half, from stem to tip.
Remove seeds and pulp with a spoon or melon baller.
Slice halved squash into crescent-shaped slices.
Whisk together olive oil and spices in a mixing bowl.
Toss sliced squash until completely coated.
Spread squash on a baking sheet.
Bake for 20-25 minutes until tender and easily pierced with a fork.
You can save the seeds and toast them for a crunchy and tasty garnish.