I am trying to like squash more, and this recipe helps. I made have made this four or so times. It seems to work better with smaller squash - they roast up more tender. When ready to eat, use your fork to shred the squash from the skin, combining it with the cheese and cream. You won't believe how good squash can be.
Creamy Roasted Acorn Squash
from Martha Stewart
2 acorn squash (1 pound each), halved lengthwise, seeded, and bottoms trimmed to lie flat if necessary
salt and pepper
1/4 cup heavy cream
8 sprigs thyme or dried thyme
1/2 cup grated Parmesan (2 ounces)
Preheat oven to 375 degrees. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves.
Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more.