Ideas for acorn squash

I'm not a fan of winter squash at all so when we got some from our CSA I used it in place of pumpkin puree in the cake recipe from Hungry Girl. http://www.hungry-girl.com/newsletters/raw/1543

We roasted the squash in the over, Cut in half, put cut side down and roast at 350 until tender. Ran it through the food processor to get a nice smooth texture then added it to the cake mix. We tried both a chocolate cake and a spice cake. Both tasted great. The texture was a little crumbly, next time I may add a little water to the mix to see if that

Parmesan-roasted acorn squash from Real Simple magazine:

Serves 4| Hands-On Time: 10m| Total Time: 40m
Ingredients

1 2-pound acorn or delicata squash—halved, seeded, and sliced 3/4 inch thick
2 tablespoons olive oil
8 sprigs fresh thyme
kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce)

Directions

Heat oven to 400° F. On a rimmed baking sheet, toss the squash with the oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the Parmesan.
Roast the squash until golden brown and tender, 25 to 30 minutes.

That one sounds delish!