Meanwhile, preheat oven to 450°. Using a large, sharp knife, cut off the ends of the squash until you reach the seeds. Scoop out and discard the seeds. Carefully slice the acorn squash crosswise into 1/4-inch thick rings. Arrange the rings on 2 rimmed baking sheets. Mix 2 teaspoons of the olive oil with the butter and honey and brush on the squash rings; season with salt and pepper. Bake for 15 minutes, or until the rings are browned on the bottom. Reduce the oven temperature to 375°.