Peel the butternut squash, wash it, and cut it in half lengthwise.

Remove the seeds with a spoon.

Place the two halves on a cutting board, cut side up.

Slice thin, even cuts along each half, without cutting all the way through, so the squash stays in one piece.

Place both halves in a baking dish and brush with olive oil and maple syrup.

Sprinkle with salt and the spice mix on top.

Preheat your oven to 410°F (210°C).

Roast for about 40 minutes, keeping an eye on the cooking. Then cover with a sheet of aluminum foil for the final 10 minutes to ensure tenderness.