Cut Squash: Cut squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits. Place each half flat side down then cut into ½ inch thick slices to create half moon shapes.
Cook Squash: Heat oil in a large saute pan over medium heat. Add squash and shallots. Cover and cook, flipping acorn squash occasionally, until squash is fork tender, about 10 minutes. If shallot begins to burn, add a splash of water to the pan and reduce heat.
Assemble: Stir in all remaining ingredients. Cover and continue to cook for about 5 minutes, or until everything is hot.