The answer depends on where you live, and what type you have brought.
In many countries that import chickpeas they heat treat them to kill seed-borne diseases and insects. The heat treatment process makes them more difficult to cook, and soaking times double or triple.
Beans from exporters with phytosanitary certificates can be imported without heat treatment; these are the ones you want to get.
I don't think you can tell which is which by looking at them. At the moment we have some particularly dark, dry, and dead looking beans that soak up beautifully in 8 hours!
Soak non-heat treated beans for 8 to 12 hours, heat treated beans for 24 to 36 hours. Some overly heat treated beans will never fully revive, and you are best to return these to the shop as "faulty".
Soak and cook without salt, unless you are going to mash them. They fall apart more readily if salted.
If you are not mashing them, the secret to great chickpea taste is after soaking and cooking in water, is to lightly fry them with a little olive oil until dark spot appear, keep them or the pan moving so none burn. Then add the sauce, or add them to whatever dish you are preparing.
To roast acorn squash, set your oven to 350 and roast for about 30-35 minutes. I normally roast cut side up, unless I am using some kind of sauce to go with it. I find that the squash cooks to a more even color than when you place it directly against a metal pan which can develop diffrent temps across the surface.
You can also baste with some butter as long as it is face up, which is pretty good.
Best Answer
It's hard to give a universal answer to questions like this. But, two reputable sources, The Kitchn and Serious Eats each have the same recommendation of 30 minutes.
The article from The Kitchn discussed Hulled Barley (has the bran left on) taking longer to cook than Pearl Barley, which may be why the packages you are seeing have different times.
I see two other possibilities for differing cooking times: