Slice the acorn squash in half. Use a spoon to scoop out the seeds and any loose strands on the inside of the acorn squash.
Brush each acorn squash half with half the olive oil (or see notes for butter). Top with a drizzle of honey, pine nuts, a pinch of cinnamon, and fresh thyme. Roast for 35-45 minutes, or until a fork pierces the acorn squash easily. Serve warn, garnishing with extra honey, pine nuts, or fresh thyme.
Try using these ingredient swaps too:
Instead of honey, try brown sugar, maple syrup, or agave syrup.
Instead of pine nuts, try crushed walnuts or pecans.
Instead of olive oil, try a neutral tasting vegetable oil, avocado oil, coconut oil, or thinly sliced butter. If using butter, slice a tablespoon of cold butter into thin slices. Place the slices all over each acorn squash half.
Instead of thyme, try chopped fresh tarragon.
Instead of cinnamon, try a pinch of pumpkin spice, or add a pinch of cayenne pepper for a sweet & spicy flavor combination.