Preheat the oven to 400.
Peel and chop an acorn squash into smallish chunks (one inch or so). Cut a couple carrots up into similar-sized chunks. Put them in a ziplock bag. Grate about half an inch of fresh ginger into the bag, add a tablespoon or so of cinnamon and maybe two tablespoons of coconut oil and shake thoroughly to distribute the seasonings. Spread in a pan and roast for about an hour, turning once or twice. Sprinkle with sea salt and serve. Yum. Delicious, filling, and about 100 calories per serving, most of which comes from the coconut oil.