Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Wash and dry your honeynut squash. Place it on a cutting board and carefully slice it in half lengthwise with a sharp knife.

Use a spoon to scoop out the seeds and stringy pulp from each half.

Place the squash halves skin side down on the baking sheet.

Add 2 teaspoons of butter to the center of each half. Sprinkle with salt, pepper, and cinnamon.

Optional: drizzle lightly with maple syrup or olive oil for added flavor.

Roast for 30 minutes, or until fork tender in the thickest part of the squash.

Remove from the oven and let cool slightly before serving. Top with fresh thyme or goat cheese if desired.