Golden acorn squash halves roast until their edges caramelize and the flesh turns fork-tender, creating little natural bowls perfect for holding a warm, spiced filling. Brown sugar melts together with cinnamon, nutmeg, and a crack of black pepper into a glossy glaze that pools into every cavity and bubbles at the edges as it bakes. A drizzle of olive oil and a bit of salt before roasting is really all the squash needs to develop that deep golden color on the cut sides. Once it comes out of the oven, spooning the caramelized glaze back over the top makes sure every bite gets that sweet, spiced coating. Finished with a pinch of flaky sea salt, it's a cozy, low-effort side that looks far fancier than the work it takes. This one's an easy addition to a vegan table, whether it's a weeknight side or part of a bigger holiday spread.
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Preheat the oven to 400°F (205°C). Line a large rimmed baking sheet with parchment paper or foil.
Brush the cut sides and cavities of the squash halves with olive oil and sprinkle with salt. Place cut-side down on the prepared baking sheet.
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