Preheat your oven to 400”F
Cut the acorn squash in half crosswise and scoop out the seeds and membrane rom the middle.
Set the acorn squash in an oven proof roasting dish and using your fingers make sure to coat the inside of the squash with the softened butter.
Sprinkle the coconut sugar all over the squash and pour in the rum and vanilla extract.
Roast the acorn squash halves for 1 hour until the coconut sugar has caramelized .
Carefully transfer each acorn squash to a bowl and serve with a scoop of vanilla ice-cream in the middle. Garnish with fresh mint, basil or lavender if desired.