Preheat oven to 400.
Cut the 2 acorn squashes in half. Place face down on a baking tray with a little bit of fresh water surrounding them. Poke about 5 holes in the skin of each acorn squash. Bake for 30 minutes.
Let the squashes cool and then scoop the soft flesh into a cast iron skillet. Add in the Earth Balance, Maple Syrup, Brown Sugar, Cinnamon, Salt and Ginger Powder. Cook the mixture over medium heat stirring constantly for 5 minutes.