Preheat the oven to 400F.

Cut the acorn squash in half lengthwise.

Cut each half crosswise into 3/4-inch-thick slices.

Remove and discard the seeds from the squash pieces.

Transfer the squash to a baking sheet.

In a small bowl, mix the olive oil, minced garlic, ground chipotle chile, salt, and pepper.

Pour the mixture over the squash pieces and toss to coat evenly.

Roast for 20 minutes, or until the squash is tender when pierced with a fork.