Hasselback butternut squash with roasted Looye Honeytomatoes

Pre-heat the oven to 180°C.

Halve the squash lengthwise and remove the seeds. Place the squash halves flat side down on a baking tray lined with parchment paper, brush with olive oil and roast in the preheated oven for 20 minutes. Allow to cool slightly.

Strip the leaves from the thyme sprigs. Do the same with the rosemary and chop roughly. Grate the peel of the lemon. Peel and press the garlic.

Melt the butter in a saucepan and mix with the honey, lemon zest, rosemary, thyme and garlic. Season to taste with salt and pepper.

When the squash is cooled down enough, you can carefully remove the skin with a vegetable peeler. Then make notches about 3 mm wide with a sharp knife. Make sure not to cut all the way to the bottom of the squash. Then brush with half of the herb butter and roast in the oven for 10 minutes. After 10 minutes, put the Looye Honeytomatoes next to the pumpkin on the baking tray, divide the remaining herb butter over the pumpkin and the Looye Honeytomatoes and roast for another 10 minutes.

Keep some thyme to one side for garnish.

To avoid cutting through the squash when making the notches, it may help to put the handle of a wooden spoon on either side. Simply stop cutting when you hit the handle of the ladle and you will never cut through the pumpkin completely.