Use a large heavy knife to slice off the stem and bottom ends of the squash. Slice squash in half and scoop out the seeds with a spoon. Slice the squash into 1-inch wide slices. Cut them in half if they're larger than 4-inches wide.

Toss the slices with the olive oil, 1 1/2 teaspoons salt and chili flakes. Arrange cut-side down on a large rimmed baking sheet without crowding (use 2 sheets if you need to).

Roast 25 minutes, or until the squash is tender (test with the tip of a knife) and golden brown on the edges. Remove from the oven and immediately sprinkle the cheese over the squash.

Heat a small skillet over medium heat. Add the butter and let it melt and bubble, swirling the pan. When the butter begins to foam, turn up the heat to medium-high and cook until the butter turns amber and smells nutty — this should take just a few minutes. Remove the butter from the heat and stir in the honey.

Transfer the squash to a serving platter, using a spatula to grab all the cheesy bits. Top with the parsley and green onions. Pour the hot honey butter over the squash and serve.