Preheat the oven to 220°C and layer a sheet pan (oven tray) with parchment paper or grease you pan with cooking spray or oil.

Peel the1 butternut squash using a vegetable peeler. Slice the butternut down the middle lengthwise and a spoon to scoop out the seeds and stringy flesh. Discard the stringy flesh and you can wash and keep the seeds for another recipe.

Chop the butternut into cubes and arrange onto a baking sheet. Arrange in a single layer, work in batches if there are too many, but don't pile them on the sheet.

Drizzle the 1/4 cup olive oil over the butternut and use your hands or a spoon to properly coast the cubes. Season with 1 tsp salt<wprm-ingredient uid="14" removed="0">1/4 tsp black pepper or 1 tsp of this salt & pepper blend and 1 tsp Garlic & Herb seasoning.

Bake for 25 to 30 minutes or until the butternut is tender with caramalized skin and brown edges.

Transfer the roasted butternut over to a platter and serve warm with1 tsp pulled fresh thyme, gently pull it off the stem 1 Tbsp butter, unsalted and melted and flaky sea salt.