Begin by preparing the butternut squash. Slice one in half, and then remove the seeds and skin, so that you’re left with the flesh. Preheat oven to 180˚C

Slice the squash hasselback (⅔ of the way through the flesh), being careful not to slice all the way through.

Place the squash on a baking sheet, and generously brush the squash with the marinade. Add to the preheated oven.

Roast in the oven for forty minutes, removing every ten minutes in order to add more marinade. Make sure to brush any caramelized marinade from the baking sheet onto the flesh of the squash. During the final brush, pour any remaining marinade over the butternut squash, so that any garlic will have time to cook in the oven.

After the forty minutes is up, remove from the oven, and serve. This dish works well with rich, creamy mashed potatoes or some egg-fried rice as a side.