Preheat the oven to 450°F and line a baking sheet with parchment paper.

Use a large sharp knife to cut the squash in half lengthwise. Use a spoon to scoop out the seeds.

In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and several grinds of pepper.

Place the squash on the baking sheet. Drizzle with half the oil mixture and sprinkle with the thyme leaves and more salt and pepper. Use your hands to rub the seasonings all over the squash, then place cut side down on the baking sheet.

Bake for 20 to 25 minutes, or until very soft and caramelized underneath.

Spread a layer of the whipped ricotta on a serving platter and arrange the honeynut squash on top. Drizzle with the remaining oil mixture and top with the walnuts. Garnish with thyme, parsley, and red pepper flakes. Season to taste and serve.