Preheat the oven to 425 F.
Cut the squash in half with a large chef's knife. Scoop out the seeds, then cut the halves into wedges.
Lay them on a sheet tray and coat in olive oil, dried ginger, allspice, honey and salt and pepper.
Place the sheet tray in the oven and pour on the vegetable stock or water. Cover with foil and cook for about 30 minutes.
Remove the foil and sprinkle on the herbs. Reduce the temperature to 325 F and let cook, uncovered, for another 30 minutes, or until fork tender.
Remove and transfer to a serving dish. Add more salt and pepper to taste.