I found this recipe in the Binah cookbook. It says, "Acorn squash is another thing I like to keep in my pantry all the time, because it stays fresh for so long, so whenever you are stuck for a side dish, it's a great choice. I find acorn squash easier to deal with that a lot of other squashes and thanks to its flowerlike appearance, it's easy for it to look good, too. The ginger in this recipe gives an added zing to the overall taste." The recipe didn't list amounts, and I didn't measure, so I'm just estimating. I'm copying it as is, though I halved it by using one squash that weighed close to two pounds. I also used Walden Farms calorie-free pancake syrup instead of maple syrup, and I used regular salt because I didn't realize it called for kosher salt!