First things first, preheat your oven to 400°F (200°C). This high temperature will help the squash caramelize beautifully.

Cut the acorn squashes in half and scoop out the seeds. You want to create a vessel for all the delectable flavors that will be happening later. Be careful with the knife; acorn squash can be a little stubborn.

In a mixing bowl, combine the Parmesan cheese, chopped rosemary, roasted garlic powder, dried basil, sea salt, and smoked paprika. Drizzle the olive oil over this blend and mix well. The aim is to create a cheesy paste that clings to the squash.

With a spoon or your hands, generously coat the inside of each squash half with the parmesan herb mixture. You want to ensure that every crevice is covered. If you're feeling fancy, you can sprinkle a bit more cheese on top for added crispiness.

Place the squash halves, cut side up, on a baking sheet. Pop them in the oven and roast for about 35-40 minutes or until they are tender. You can test for doneness by piercing them with a fork; if it goes in easily, you’re good to go.

Once they’re done, take them out of the oven, let them cool for a few minutes, and then serve. You could drizzle a little more olive oil on top for extra flair, or pair it with a sprinkle of fresh herbs if you like.