Wash the acorn squash, cut it in half crosswise, scoop out the seedy center, and slice twice more into 4 equal wedges. I have had my best success cutting these carefully with a serrated knife, removing the top and bottom points, so that the outer wedges lie flat.

Arrange the wedges on a baking tray, coat with olive oil, honey, and cinnamon. Toss with your hands until evenly coated and bake at 425°F for 25-30 minutes or until the flesh is soft when pierced with a fork.

Arrange the wedges on plates and top the centers with ricotta cheese.

In a small bowl, toss the chopped pecans in maple syrup before adding to the tops of the ricotta. Serve warm!