Honey Roasted Acorn Squash

1 large acorn squash or 2 smaller ones
2 tablespoons butter
2 tablespoons honey
pinch cayenne pepper
1/4 teaspoon ground cinnamon
fine sea salt
flaky salt

Heat oven to 425°F. Cut the squash in half through the stem end. Scoop out seeds and cut the halves into 1 1/2 inch wedges. Melt the butter and stir in honey and spices. Generously brush the cut sides of the wedges with honey mixture and sprinkle lightly with fine sea salt. Lay the wedges on a parchment lined baking sheet and roast for about 25 – 30 minutes or until squash is tender when pierced with a sharp knife and lightly browned. Turn the wedges once during roasting. Sprinkle lightly with flaky salt and serve immediately.