1 medium butternut squash
1 cup of water
2 tablespoon of olive oil
1 tsp of mixed herbs of your choice. (I use coriander, thyme, turmeric fennel and cumin )
1 tsp of paprika
1/3 tsp of sea salt
Preheat the oven to (220˚C).
Cut the squash in half lengthwise. Remove the seeds.
Place the squash cut-side down on a baking sheet and pour half of the water. Bake the squash for 20 minutes, until the flesh is softened but not fully cooked. This par-cooking will help making the cutting much easier
Cool the squash until it can be safely handled with your bare hands. Place one squash half cut-side down on a cutting board. Using a sharp knife, carefully cut very thin slits in the squash, starting at the narrow end; be careful not to cut all the way through. Repeat with the second half.
Add the remaining water to the baking sheet and return the squash to the pan, cut-side down.
Combine olive oil, herbs of your choice and salt in a small mixing bowl and brush all over the squash.
Bake for another 20 to 25 minutes, until the squash is fork tender and golden brown on top.