Preheat oven to 425 degrees Fahrenheit.

Halve the acorn squash and cut into slices, 1/2–3/4 inch thick.

Arrange on a parchment-lined baking sheet. Drizzle with 1/4 cup olive oil and the honey or maple syrup. Season with kosher salt and black pepper.

Toss well and roast in a single layer until golden brown, about 30 minutes, flipping halfway through.

While the squash is roasting, toss the pumpkin seeds with the remaining two tablespoons olive oil, smoked paprika, ginger, salt, and pepper. Spread on a separate parchment-lined baking sheet and roast for about 10 minutes, alongside the squash, stirring halfway through.

Slice the goat cheese into 1/4-inch rounds. Dip into egg wash, then coat in breadcrumbs.

Shallow-fry in hot vegetable oil until golden on both sides, flipping gently. The goat cheese is delicate when warm, so make sure the oil is hot before frying.

During the final batch, drop the thyme sprigs into the hot oil for 10–15 seconds. Remove and reserve as a garnish.

Arrange the roasted squash on a platter. Top with the fried goat cheese, roasted pumpkin seeds, and crispy thyme.

Serve warm.