Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Carefully halve and seed the acorn squash, then cut it into 1-inch wedges for a uniform roast.

In a mixing bowl, whisk together olive oil, honey, cinnamon, smoked paprika, salt, and pepper until well combined. Brush the mixture generously over the squash wedges.

Place the seasoned squash on the prepared baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through.

In a separate bowl, beat the creamy goat cheese with heavy cream or Greek yogurt until smooth and spreadable.

In a small saucepan, warm the cranberry sauce together with balsamic vinegar over medium heat, stirring until glossy and combined.

Arrange the roasted squash on a platter. Dollop the whipped goat cheese on top, then drizzle the cranberry-balsamic sauce over everything.

Sprinkle your toasted walnuts or pecans over the dish and garnish with fresh thyme or rosemary.