This sweet and spicy acorn squash is autumnn on a plate, with a kick!
Lightly coat a griddle or grill pan with oil. (Alternatively, Preheat the oven to 400 degrees and line a baking sheet with non-stick foil or foil sprayed with cooking spray.)
Cut the acorn squash in half and scoop out the seeds. Cut the squash in half inch thick slices. Toss the slices in the sauce well to coat.
Heat the griddle or grill pan on high. Lay the squash slices down in a single layer. Brush with additional sauce. Cook for about 8 minutes, or until the underside is well browned and flip. Brush again with sauce. (Alternatively, place on the baking sheet and drizzle with remaining sauce and roast until browned and tender, about 20-25 mins. Brush with sauce once while they roast.)
Continue to cook until thje squash is very tender, caramelized and can be easily pierced with a fork. Serve immediately.