This dish is so easy - the hardest part is slicing the acorn squash so use a sharp knife and be careful - it is a bit difficult to cut. Scoop out the inside of the squash and save the seeds. Rinse the seeds and pat them dry - set aside. Peel a few carrots and slice. Place the acorn squash on a non stick cookie sheet that has been oiled first. Place the carrots and the seeds on another prepared cookie sheet.
Drizzle all with some olive oil, salt and a dash of five spice on the squash. Roast in the oven at 400 until done. I like the carrots to caramelize a bit and the seeds will become a beautiful golden brown
Place the squash first on a platter, layer the carrots in the middle and top with the seeds.