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Preheat oven to 200°C (400°F).
Brush squash halves with olive oil, then drizzle honey evenly over each.
Sprinkle with salt and cinnamon. Roast cut-side up for 35–40 minutes, until soft and golden.
In a small saucepan, simmer cranberries, orange juice, and honey for 10–15 minutes until thick.
Whip goat cheese and cream cheese together until fluffy.
Once squash is roasted, fill each center with goat cheese mixture.
Spoon warm cranberry sauce over the top.
Garnish with thyme sprigs and a final drizzle of honey if desired.
Serve warm as a side or elegant vegetarian main.
Optional: sprinkle crushed nuts or pumpkin seeds for extra crunch.