• Pre-heat oven to 375°F
  • Use a peeler to peel the butternut squash and cut the butternut in half lengthwise.
  • Use two wooden spoons and rest the butternut on the spoons lengthwise.
  • Using a very sharp knife cut small ¼ inch cuts width wise from bottom to top of the butternut.
  • Repeat with the second half.
  • Rub both cut halves of butternut with oil and season with salt and pepper.
  • Place on a baking tray flat side down.
  • Combine the butter and honey together and brush half on the butternut. Sprinkle with thyme and push some into the slits.
  • Place in oven, after about 20 mins baste the butternut with the honey butter spread.
  • Cook for another 15-20 mins until cooked through.
  • Any remaining honey butter spread can be brushed on to glaze.
  • Allow to cool for 5 mins and serve.