Preheat the oven to 400°F and line a baking sheet with parchment paper.
Slice the acorn squash into rings and scoop out the seeds.
Add to a bowl and toss with the olive oil, herbs, and spices.
Arrange the squash on your baking sheet and roast at 400°F for 25 minutes then flip each piece and roast for another 10-15 minutes or until the squash is golden brown with crisp edges.
This is optional, but I always finish off my roasted acorn squash with a drizzle of honey and a generous sprinkle of flaky sea salt!
Notes
Store roasted squash in an airtight container in the fridge for up to 5 days. Serve cold or crisp them up under the broiler!