In my youth my father would buy acorn squash in the fall. He would cut it in half, clean out the seeds, put a big chunk of butter in them, wrap in tin foil, and put in the hot coals of the fireplace for some duration. I always loved it.
I took up the Acorn Squash as a cooking challenge.
It’s easier to use than it looks.
It’s a hard, tough seed to slice, (the Coconut of the Vegetable Garden) but once opened, as your Dad did, you slice in half, scoop out, season and roast to your custom.