Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.

Carefully cut each acorn squash in half and scoop out the seeds and strings. Place them cut-side up on the prepared baking sheet.

In a mixing bowl, combine olive oil, salt, pepper, and cinnamon (if using). Brush the mixture onto the flesh of the squash halves.

Roast the squash in the preheated oven for about 25-30 minutes, or until the flesh is tender and lightly caramelized. Check for doneness by piercing the flesh with a fork.

While the squash is roasting, heat a small saucepan over medium heat. Add the chopped pecans and toast them lightly for about 5 minutes, stirring occasionally, until they are fragrant and golden brown. Remove from heat and set aside.

Once the squash is done roasting, take it out of the oven and let it cool slightly. Then, fill each squash half with an even amount of the softened goat cheese.

Drizzle the goat cheese-filled squash with maple syrup, then top with the toasted pecans.

Return the squash to the oven and bake for an additional 5-10 minutes, until the goat cheese is warm and slightly melty.

Remove from the oven, garnish with fresh parsley or thyme if desired, and serve warm.