Lately we've been dropping one or two cloves of peeled garlic into the cavities of each acorn half. The garlic slowly roasts, partially sheltered by the squash so it doesn't burn, and mellowed by olive oil and salt.
Then when the squash is fully tender we mash the roasted garlic into it and eat together. Easy and delicious!
How are you eating squash this fall?
Related: Eat This: Baked Acorn Squash Rings
(Images: Faith Durand)