Melt 4 tablespoons unsalted butter with 1 teaspoon vanilla extract and a pinch of chile flakes in a small saucepan. Meanwhile, halve an acorn squash, discard the seeds,
and slice into 1-inch. wedges.
Toss the squash with half the butter and season with ½ teaspoon each salt and pepper. Roast at 375°F, basting twice with the remaining butter and turning the wedges each time, until the squash is tender, about 1 hour.