Prep

1. Gather your tools and ingredients, and preheat oven to 450 degrees Fahrenheit.
2. Prep your squash - cut off top, cut in half, and scoop out seeds into a small bowl.
3. Remove skin with a very sharp knife - a paring knife will help get smaller hard to reach places.
4. Cut the squash into 1/4 inch thick slices.
5. Drizzle with olive oil and season with 1/2 tsp paprika, cumin, salt, white pepper, a clove of minced garlic, and 1/2 inch minced ginger.
6. Stir until squash is evenly coated in seasoning.
7. Spread squash pieces out on a baking sheet.
8. Toss the seeds in olive oil in a small bowl.
9. Spread out on a baking sheet and sprinkle with salt and pepper from a foot away.

Cook

1. Put acorn squash in the oven and roast for 8 minutes at 450 degrees Fahrenheit.
2. After 8 minutes, add the squash seeds to the oven and roast both the squash and the seeds for an additional 5 minutes.
3. Remove from oven and allow seeds to cool completely so they become crisp.