Start by preheating the oven to 375°F. Prep a large baking sheet with parchment paper. Set aside. Cut the acorn squashes in half starting at the stem and ending at the bottom.
Once clean, oil the inside of the squash with olive oil and season with salt and pepper. Place the squashes face down on the baking sheet and bake for 25-30 minutes.
While the squash roasts, add olive oil to a large skillet over medium heat. Once heated, sauté the onion and garlic until soft and translucent. Add cumin, dried thyme and stir for about a minute.