There's not much better than squash on a winter day. Here's my favorite way to serve baked or roasted squash.
This is a red kuri squash dotted with Earth Balance (okay, maybe those are hunks rather than "dots") and drizzled with a sweet, thick balsamic vinegar. Then just add a little salt and pepper for the best squash ever! I know it sounds a bit simple. But it's so good that it's worth mentioning.
The leftover squash (if there is any) works great for making a roasted squash salad or soup.