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Preheat oven to 400 degrees F.
Line a baking sheet with aluminum foil, and toss the diced squash with the oil, salt, pepper, and rosemary.
Spread the squash over the baking sheet, and bake for 15 minutes.
Remove the pan from the oven, and turn the squash over with a spatula.
Bake the squash for 15 minutes more, then sprinkle with the chopped walnuts.
Bake another 10 minutes then remove from the over and let cool on the baking sheet for 10 minutes.
Add the cranberries and cheese crumbles to the squash and lightly toss.
Sprinkle with the chestnut honey, then spoon into a serving bowl.
Top the squash with some black pepper and serve warm or at room temperature.