This squash recipe I served alongside a pork roast. It's very similar to squash recipe #5, and because of that I didn't bother to take any pictures.
This one uses one acorn squash that weighs two pounds, and serves two people, or three to four if you serve another veggie or potatoes with it. Since it was just DH and I eating that night, I served the pork roast and the squash without any additional side dishes.
So, you take your 2-pound squash, wash it, slice it lengthwise, scoop out the guts and seeds, and slice into 3/4" slices. This is a bit thicker than the slices in recipe #5. Then you lay the slices in a greased 13" x 9" baking dish, and drizzle 1 Tbsp olive oil over them. Rub the oil across the face of each slice. Then sprinkle with 1/4 tsp kosher salt (needs to be this, cuz it's the big grain salt. Regular table salt will be too fine and too much), 1/8 tsp black pepper and 2 Tbsp grated Parmesan cheese.
Now, turn each squash slice over, and repeat the oil, salt, and cheese.
Put the baking dish with the squash slices into an oven heated to 425 degrees. Bake for about 35 minutes.