I've been planning on posting this for a while now. It's not hard to make, there are many different versions out there but this is mine. We have baked acorn squash fairly often with all kinds of main dishes.
There are 2 of us so I make 2 acorn squashes - usually gives us something for our lunches the next day too. Preheat the oven to 400 degrees.
Slice them in half and clean out the seeds. Slice in the middle between the stem and the top cross wise. You can also do a parallel cut to remove the stem and the top making them "sit" flat on the plate later.
Line a cookie sheet (I use one with walls) with aluminum foil. I then put 2 Tablespoons of coconut oil onto the foil lined cookie sheet. Usually, it is solidified so I put into the oven to melt before I put the squash in.
When I put the squash in, I make sure to rub the squash around in the oil so the cut edges get nice and oiled up.
Bake for about 30 minutes - note you should start checking for them to be fork tender after about 20 minutes. Depending on the age of the squash or size, the cooking time can vary.
The coconut oil will have caramelized a little given a nice nutty flavor to the squash.
Serve with your favorite main dish like the pauper meal and enjoy.
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