Preheat oven to 400°F. (200°C.). Line baking sheet or baking dish with foil (for easy clean up).

Place chopped pecans in a "DRY" skillet (no oil, etc.). Cook pecans on Medium heat, stirring often, for 3-4 minutes or until lightly toasted and fragrant. Remove pecans from skillet; set aside to cool.

Melt butter in a small microwaveable dish or in a saucepan. Stir in honey until it's fully incorporated.

Slice acorn squash in half from top (stem) to bottom. Use spoon to scoop out seeds and stringy "pith" from the cavity of each half (discard). Place squash on prepared baking dish, cavity side facing up. Brush each half with butter/honey mixture. Spoon any remaining mixture into the cavity. TIP: If you find the cut squash leaning to one side, crinkle up some foil; use it to "level out" the squash.

Bake at 400°F. for 40-50 minutes. When done, squash should be tender. Test by inserting a butter knife into the baked squash. It should glide EASILY in and out of the squash. Remove squash from oven once done.

Before serving, brush accumulated butter/honey back over the surface of the squash (it pools up in the cavity as it bakes). Sprinkle each half with toasted pecans, then add bleu cheese crumbles (if using). Transfer to plates, and serve!