Here is another of my stand by recipes, quick and easy, and great when you want something sweet and spicy - Enjoy
2 large Acorn squash cut in half, seeds removed
1 small onion sliced
1 small red dried chili, diced
4 tablespoons of unsalted butter
6 cloves or garlic minced
4 limes zest and juiced
8 tablespoons of maple syrup
1/4 cup of minced fresh ginger
1 table spoon of olive oil
2 bay leaves
1 sprig of rosemary
Preheat oven to 375 degrees
In a large skillet over med high heat place star anise and cloves, after stirring for 30 seconds add chili, olive oil, ginger, rosemary and onions. Sauté until onions are soft. Remove from heat and lime juice, zest and garlic. Stirring to combine.
Place acorn squash on a parchment lined baking sheet, cut side up. Place a table spoon of butter in each squash halves. Followed by the sauté onion mixture. Note: remove star anise, cloves, rosemary and bay leaves before spooning into squash halves.
Place in the oven and roast until tender, about 35 minutes. At the last 5 minutes spoon in 2 tablespoons pf maple syrup into each of the squashes. Remove from oven and let rest for a few minutes before serving.