Step 2

Preheat the oven to 170C fan-forced (190C conventional).

Step 4

Add all the butter ingredients to a small bowl and use a fork to mash until incorporated. If preparing in advance, cover and place in the fridge. Otherwise set aside in a cool spot until ready to baste the pumpkin.

Step 6

Using a sharp knife, trim the butternut of any skin, trying to keep the shape as much as possible. Gently scoop out the seeds and reserve for another use.

Step 8

Place the pumpkin flat-side-down on a large baking tray lined with baking paper. Using the same knife, make incisions into the pumpkin widthways, about 0.5cm apart. Work carefully, you want to cut ¾ of the way through the pumpkin – imagine a Hasselback potato on a larger scale. Drizzle the olive oil over and give it a light seasoning of salt. Pop in the oven for 30 minutes.

Step 10

Working quickly, remove the tray and add the softened butter, using a pastry brush to baste the pumpkin and push the butter into the crevices that have opened up between the slices.

Step 12

Reduce the oven temperature to 160C fan-forced (180C conventional) and roast for another 20-30 minutes until the pumpkin has cooked through but is holding its shape, and the top has taken on a lovely golden caramel colour. Season generously with salt and pepper and additional parmesan. Best eaten piping hot.