Preheat oven to 400 degrees.

Slice squash in half lengthwise and scoop out seeds.  Slice each half into half moon shapes about 1/2″ thick.  Set aside.

In bowl, combine Mexican seasoning blend, honey, olive oil, lime zest and juice.  Whisk to combine.

Add squash to bowl and toss to coat.  Place squash in single layer on backing sheet lined with parchment paper or silicone mat.  Roast in oven for 15-20 minutes, then turn over and continue to roast until tender (about another 15-20 minutes depending on how thick your slices are).

Remove to serving platter top with optional garnishes, as desired.