Instructions

1. Pre-heat oven to 220°C/200°C fan assisted/gas 7.
2. Peel butternut then cut the butternut squashes lengthways to halve them. Scoop out the seeds and discard. Sprinkle with a little bit of salt then loosely wrap the butternut halves, cut side down, in tinfoil that’s been brushed with olive oil. Place on a large baking tray then roast for 20 minutes.
3. Leave to cool on a wire rack for about 10 minutes, then open the tinfoil and leave too cool further 10 minutes. Use a sharp knife to cut slits along the back of the butternut, about 5mm apart, only cutting about ¾ of the way down. Tip: To help not cut all the way through the butternut, place two wooden spoon handles next the butternut on either side, then when you’re cutting, the wooden handles will stop you from cutting too far down.
4. Transfer butternut to a large roasting dish brushed with olive oil. Tip: Use something that you can serve at the table as it won’t be easy to transfer the cooked butternut later.Drizzle half of the honey and melted butter over the butternut halves, try to get some of this in between the slits.
5. Sprinkle with the thyme leaves, smoked paprika and cinnamon (1/4 tsp of each on each butternut half), then sprinkle lightly with salt. Return to the oven and roast for another 15 minutes. Drizzle the last of the butter and honey over the butternut and roast until butternut is cooked through, about 15 minutes.
6. A sharp knife should easily pass through. Garnish with a few sprigs of fresh thyme and serve hot.