70 mins

• 1 Butternut Squash
• 1 Tbsp Minced Rosemary
• 2 Sprigs Thyme, stems removed
• 1 Tbsp Chopped Hazelnuts
• ¼ cup Honey or Agave
• 2 Tbsp Olive Oil
• 1 Tbsp Mustard
• Sea Salt & Pepper

Preheat oven to 425 degrees.

Using vegetable peeler, peel entire outside of squash. Cut in half, lengthwise, and scoop out seeds and pulp. Place both halves, cut side down, on roasting pan, brush with olive oil and bake 20 minutes; remove from oven and let cool 5 minutes, until you can safely handle with bare fingers.

Meanwhile, combine honey, olive oil, Dijon mustard, almost all herbs, sea salt, and pepper in small bowl; mix well with small whisk until completely combined.

Carefully transfer squash halves to cutting board and place handle of wooden spoon (or other wooden utensil) on either side of squash. These will act as guards and will prevent your blade from going all the way through as you slice squash. Using sharp knife, carefully cut very thin slits starting at narrow end. Return sliced squash to baking sheet.

Brush half of honey mixture over both halves and roast 20 minutes.

After 20 minutes, brush with more honey mixture as well as with some of cooking liquid that's now in bottom of pan; roast another 15 minutes.

Once squash is golden and tender, remove from oven; spoon some pan juices over squash, sprinkle with remainder of chopped herbs, sea salt, and chopped nuts.