Preheat oven to 375 degrees. 

Line baking sheet with parchment paper. 

Wash acorn squash well using a spoonful of white vinegar and warm water, removing any dirt.

Cut acorn squash in half, lengthwise, then scoop out strings and seeds from center cavity. 

Using a heavy, sharp knife, cut each squash half into thin ½” thick strips - they will look like rainbows/half moons. 

Add squash slices to a large bowl. 

Drizzle olive oil, salt, and pepper over squash, toss to evenly coat and season. 

Lay squash rings onto baking sheet lined with parchment paper, so they are not touching. 

Roast for 25-30 minutes, flipping once around 15 minutes, until soft and lightly browned. 

If squash cooks to golden brown faster, remove when browned. 

Sprinkle garlic salt, maldon salt flakes, aleppo pepper, za’atar, or sumac as desired to garnish. 

Enjoy!