Preheat Oven to 450 F (230 degrees C).
Cut Acorn Squash (1) in half and remove the seeds, then slice into 1-inch thick half-moon slices. Lightly toss in Olive Oil (1 tablespoon).
On a large baking sheet lay a bed of Fresh Rosemary (4 sprig). Gently place the oiled Squash on top. Smash Garlic (5 clove) and halve the Shallot (3), then spread them over the pan. Drizzle the Honey (50 gram) over the squash.
Roast for 30-35 minutes, or until squash is soft enough to easily pierce with a fork. Sprinkle with Gorgonzola Cheese (25 gram) and broil on high for 1-2 minutes.
Once the cheese is melted, serve immediately while still warm.