1. Preheat the oven to 300º and line a baking sheet with parchment paper. Quarter the acorn squash; remove all of the seeds and pulp, and transfer to a blender; set the quarters aside.
2. Add the remaining ingredients to the blender, then purée until a smooth paste forms.
3. Place the quartered squash pieces on the prepared baking sheet and rub each piece with the seed paste. Roast in the oven until tender, 45 to 55 minutes. Transfer to a platter, season with more salt if needed and serve as a side.