Preheat oven to 375. Line baking sheet with foil and lightly coat with cooking spray.
Seed and slice acorn squash; cut in .5" rounds and cut in half; place in large bowl, set aside.
Melt butter in small pot with garlic, parmesan and rosemary.
Pour butter mixture over sliced acorn squash, toss until well coated.
Spread on single layer on prepared baking sheet, top with salt & pepper.
Roast 30-40 minutes, until reaching desired roast. Flip squash slices at 15 minutes.
Serve with whipped ricotta, extra parmesan, salt, pepper, cranberries and panko crumbs. Enjoy immediately.