Preheat oven to 375 degrees.
Cut acorn squash in half. Scoop out the seeds using a spoon (you may need to carefully trim some areas around the seeds with a knife).
Cut the acorn squash into evenly sized slices (or wedges), leaving the skin on. Slices should be about 1/2 - 3/4" thick. The thinner you cut them, the more quickly they will cook.
Combine sliced acorn squash with remaining ingredients in a large bowl.
Toss everything until well coated.
Place seasoned squash on baking sheet. After 15 minutes at 375 degrees, flip the slices over with a spatula. Bake for another 10-15 minutes, until the flesh of the squash is soft and slightly golden. Enjoy it as a side or topped with a protein and sauce of your choice.