Using a sharp, sturdy chef's knife, cut the acorn squash in half from stem to tip. If it is a struggle, don't try to cut the stem in half. Cut around it.
Using a metal spoon, scoop and scrape out the seeds and stringy bits from the inside of the squash until it is smooth.
Place the squash halves cut-side-up in a roasting pan (I used a jelly roll pan).
Drizzle top side of squash with olive oil. Use a pastry brush to evenly coat the entire surface. Sprinkle with salt and pepper.
Bake for approximately 45-60 minutes or until tops are nice and golden brown and the squash flesh is soft and cooked through. It is better to slightly overcook your acorn squash than undercook it, so if you are unsure if it's cooked, add more time. When done, remove from the oven and allow time to cool before serving.
I left this recipe as basic as it comes when it applies to baking acorn squash. I wanted to get a true feeling for acorn squash (it was my second time eating it) before I start dressing it up with different flavors.