Slice the squash in half lengthwise. Use a spoon to scoop out the seeds and discard them. With the help of a peeler, peel the squash, removing the skin and the whitish flesh below it.
Place the squash on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 20 minutes.
Meanwhile, combine the butter with the honey, cinnamon, thyme, salt, and pepper in a small bowl.
Mix until well combined.
Once the squash is softened, take it out of the oven. With a sharp knife, slice the butternut squash in a hasselback pattern. (Look at the images for an example!)
Brush the squash generously with the honey butter mixture and sprinkle with more salt and pepper, to taste. Return squash to the oven and bake for 40 more minutes or until tender and slightly caramelized.
Serve with additional herbed honey butter on the side.
You can use maple syrup or agave syrup instead of honey, if you prefer.
You can also make a double batch of this honey butter to spread on top after baking. It’s tasty with bread too!