This one of the easiest sides to make and if this is really a vegetable, which I have my doubts, your picky eaters will think you've lost your marbles and are feeding them dessert.
I've made this using Steen's Cane Syrup which is what I grew up on in New Orleans and I think you can buy it online, and I've made this once with real maple syrup which is kind of pricey. We like the cane syrup better but it has a deeper and richer flavor and more body. I bet you could even use a half and half combination of dark corn syrup and molasses if you have them in your pantry.
2 tablespoons extra virgin olive oil
2 tablespoons light brown sugar
2 tablespoons real maple syrup
2 small acorn squash, cut in half, seeds removed
Kosher salt and freshly ground black pepper
Butter, for topping (optional)
Preheat the oven to 425 degrees F.
Put the squash in the oven and roast it until tender and golden brown, about 40 to 45 minutes. Remove the squash from the oven and transfer it to a serving dish. (Option, top with butter and serve.)
The combination of the savory and sweet is a winner!