Preheat the oven to 425°F.
Slice the top and bottom of each squash, then place it on a flat end and slice it in half. Scoop out the seeds with a spoon, then slice each half into slices about 1-inch thick. Place the slices on a parchment-lined baking sheet pan.
In a small bowl, combine oil, parmesan, basil, oregano, thyme, garlic, paprika, and salt, until well mixed.
Spoon the herby cheese mixture over each squash slice and coat well. Bake for 20 to 25 minutes, until soft and lightly golden on top.
Toi make the sriracha mayo, combine all the ingredients in a small bowl.
Transfer the roasted acorn squash to a serving platter and drizzle with sriracha mayo or serve on the side. Enjoy!
