- 1 butternut squash
- 2 tbsps Guénard Virgin French Hazelnut Oil
- 1 splash of olive oil
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 1 pinch of Espelette pepper (optional)
- salt, pepper
Preheat the oven to 180°C.
Cut the butternut in half lengthways, scrape out the seeds and place both halves onto a baking tray.
Drizzle olive oil over the butternut, followed by a tablespoon of hazelnut oil for each half.
Add a sprig of rosemary and thyme and a pinch of Espelette pepper, salt and pepper, then roast for around 45 minutes.
Prick with a fork to check that they are cooked – the flesh should be tender.