Preheat oven to 400°F and line a large baking sheet with parchment paper. Place butternut squash halves cut-side up on the sheet and use a sharp knife to score the flesh in a light crosshatch pattern without cutting through the skin.

Drizzle each squash half with 1/2 tablespoon olive oil and 1/2 tablespoon honey. Season generously with salt and pepper. Roast for 40-45 minutes until fork-tender and golden brown at the edges.

While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped onion and cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.

Add diced chicken to the pan along with salt, pepper, cinnamon, cumin, and smoked paprika if using. Cook for 6-8 minutes, stirring frequently, until chicken is browned and cooked through with no pink remaining.

Turn off heat and stir in fresh herbs. If using cheese and nuts, fold them in now. When squash is ready, scoop out some flesh from each half to create a deeper well. Mix the scooped squash into the chicken mixture.

Generously spoon the chicken filling into each squash boat, mounding slightly. Optional: Return stuffed squash to oven for 10 minutes to meld flavors and lightly brown the tops.