Wash and dry the acorn squash. Cut the top and bottom off, then cut the acorn squash in half and use a spoon to scoop out the seeds. Slice each acorn half crosswise into ½-inch thick slices.
Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
Place the acorn squash on the prepared baking sheet and drizzle the olive oil on top. Season with brown sugar, cinnamon, cumin, salt and pepper and use your hands to rub the seasoning and olive oil all over the acorn squash.
Roast until the squash is fork tender and golden, 15 to 20 minutes. Garnish with fresh parsley and serve.
Tip: Use a sharp knife when cutting your squash. This helps ensure even slices and minimizes slipping.