My "go-to" starch side dish in Fall and Winter ~ especially good with pork (but also good with chicken or beef). 1 Acorn Squash (cut in half) will serve 2 people. I bake it in a pan, alongside whatever else is in the oven at 375 or 400.
Acorn Squash is very easy to cut in half with a smaller serrated knife (I use a steak knife) and then scoop out the seeds and throw them away. Put them into a baking dish (2 halves fit perfectly into an 8" square pan.)~ cut side up.
Mix together some extra-virgin olive oil and balsamic vinegar in a little bowl; then brush it all over the cut side of the squash (if some pools in the center, that's fine). Sprinkle with Kosher or ground salt, and fresh ground pepper to taste. Then sprinkle with whatever dried herb you like (I used dried oregano leaves here ~ tarragon, margoram, basil are all good). Put about 1/2" water in the bottom of the pan. They should bake about 45-60 minutes, or until fork tender.
If you want a SWEET version, you can substitute MAPLE SYRUP, honey or agave nectar for the balsamic vinegar ~ still use whatever herb you like ~ and also sprinkle with some cinnamon sugar before roasting