Preheat oven to 425 degrees F.

Cut the unpeeled in half from top to bottom. Turn the squash on its flat side and cut 1/2-inch slices and place them on a baking sheet. Using a spoon, remove any of the seeds from the cut squash.

Drizzle the sections with 2 tablespoons of olive oil and dust with the Chipotle Chile Pepper. Season with salt and pepper and transfer to the oven and roast the squash for 15 minutes. After 15 minutes, check to see if the squash of tender, if not, roast for another 5-10 minutes until tender and then remove.

In a large salad bowl, toss together the spinach, blue cheese, pecans and roasted squash.

Whisk together the remaining olive oil, balsamic vinegar and honey. Season the dressing with salt and pepper and then drizzle over the salad. Toss to combine and serve immediately.