acorn squash

Theoretically I like acorn squash, and Vic loves it. But, so often, I'm not pleased with how it turns out. I bake it for what feels like forever and still, around the top, it's still hard. At the top dries out while at the bottom (where the butter or oil or honey or maple syrup or whatever pools) is mushy. That's the result of the standard "cut in half and seed and put stuff in each cup" technique for acorn squash. (First page of Google hits on "acorn squash" is ALL pictures of acorn squash done this way.)

Last time I made acorn squash I found a recipe that suggested a different technique: Slice the whole thing into flat slices, arrange in a baking pan. After much less cooking time, every bit of the squash is nicely cooked.

Have been procrastinating cooking the acorn squash I have now because I can't find the exact recipe I used before, but this one looks similar, I guess.

Here's what you need to know:
* heat oven to 450dF
* 3/4 inch slices
* Toss slices in a bowl with oil, salt, perhaps other ingredients, to coat
* Single layer in pan
* Add other ingredients?
* Bake 20 minutes
* Turn each slice over
* Bake about 10 minutes more until done
* Add other ingredients?

I'm sure there's about a billion recipes out there for acorn squash with various combinations of lipids, sweeteners, seasonings, spices, nuts, cheese, flavorings, etc., etc., so rather than specify "other ingredients" in a recipe, I'd just look at what's on-hand in the kitchen.