When choosing winter squash, pick any kind you like, but just make sure they are smaller and similar in size so roasting times don’t vary too much.
Here we are using small acorn squashes, but little butternuts, pumpkins, delicata, kabocha or spaghetti squash would work well too.
With a sharp knife cut the squash in half and scoop out seeds with a spoon. You could also do these standing upright, reserving the tops for garnish, by cutting a little off the bottom so they have an even platform to stand on.
Lay on a greased baking sheet and roast in a 400F oven until fork tender. Make the maple pecans (see below).
You can also refrigerate them at this point, and bake them the next day. They will take longer to heat thru if coming out of the fridge, so bring to room temp first.