In a large bowl, toss squash with oil, salt, cinnamon, and pepper. Place squash on a large sheet pan. Roast until squash is tender and lightly browned, stirring once, about 25 to 30 minutes.

Cut the squash halves into 1 1/2-inch wedges, leaving the peel on. On a large, rimmed baking sheet, drizzle the squash with the olive oil.

Turn squash halves cut sides down, and cut into 1/2-inch-thick half moons. Place squash slices in a large bowl, and add sage, olive oil, thyme, honey, and salt.

Combine the yogurt, sour cream, zucchini, garlic, the remaining 1/2 teaspoon of salt and pepper to taste. Spoon the tzatziki sauce over the roasted squash. Sprinkle with the remaining spice mixture.

Squash is a great meal prep ingredient too — just dice, roast, and enjoy all week alongside grilled chicken or seared steak, on top of salads and grain bowls, or even mixed into pasta or risotto.

Diethood Flavorful, healthy, quick and easy baked fritters with spinach, kale, and spaghetti squash. Get the recipe: Spinach, Kale and Spaghetti Squash Fritters Related: 28 Best Yellow Squash Recipes ...