No dishes to speak of! I used a Dutch oven for the collard greens and my skillet and lid for the acorn squash.
I've made cornbread dressing so often that I just winged it here. I baked the halved acorn squash, covered, for about 45 minutes. Then I filled the cavities with cornbread dressing, sprinkled a little raw bacon on top, and baked them about 20 minutes longer. The extra dressing went in a casserole alongside.
The kids treated the squash like bowls and ate mostly dressing. I think they were a little perplexed. (Aunt Shana, are you reading? Ben's wearing a trendy necklace that his sister made him from your Christmas gift! They played with the beads in such utter absorption that I kept checking on them because usually that quiet means naughty or sleeping.)
But my husband ate the squash right down to the skin.
(Specifically, dark days' ingredients, all local and organic noted: acorn squash, cornmeal, organic eggs, milk, butter, organic celery, onion, organic bacon, collards, organic garlic)