Preheat oven to 400°F (205°C)
Cut acorn squash in half lengthwise
Remove seeds and stringy pulp
Optional: peel squash if desired
Place cut-side down on a baking sheet
Roast 30–45 minutes, until tender when pierced with a fork
Flip halves cut-side up
Brush with olive oil or melted butter
Sprinkle with salt and black pepper
Optional: add cinnamon, brown sugar, maple syrup, garlic powder, or chili flakes
Return to oven 10–15 minutes to caramelize slightly
Serve hot
Cut acorn squash into 1-inch cubes
Toss with olive oil, salt, and pepper
Spread on a baking sheet in a single layer
Roast at 425°F (220°C) for 20–30 minutes, stirring once, until browned and tender
Serve
Microwave whole or halved squash for 3–5 minutes to soften slightly (optional for easier cutting)
Halve and remove seeds
Place cut-side down in a microwave-safe dish with 2–3 tablespoons water
Microwave on high 8–12 minutes, until tender
Carefully flip cut-side up
Season and microwave 2–4 minutes more if needed
Serve