Last time we had acorn squash I made this amazing soup and it is incredibly easy and simple to make. You just roast the squash, add a can of coconut milk, blend with a bit of broth and add a dash of red Thai curry paste and salt to taste. The result is a creamy, sweet, slightly spicy, coconut dream...yum. This soup would work great with any winter squash as well.
Don't toss out the acorn squash seeds either! Scoop them out, rinse, pat dry, toss with a bit of olive oil, salt, maybe some cayenne, and put them on a cookie sheet covered with parchment paper. Roast them at 275 degrees for about 15 minutes. They are delicious on top of this soup or as snack.