Hasselback butternut squash with feta and honey | Caramelised autumn roast

Preheat the oven to 220 °C. Peel the butternut squash with a vegetable peeler, cut it in half lengthwise, and scoop out the seeds with a spoon.

Place both squash halves cut side down on a baking sheet or baking dish, brush with 1 tablespoon of olive oil, and season both sides with salt and freshly ground pepper.

Place in the oven for 15–20 minutes so the squash softens slightly while still holding its shape.