Honey-glazed butternut squash with summer truffle

Preheat the oven to 200°C.

Cut the butternut squash in half lengthwise and remove the seeds. Lightly score the flesh with a knife.

Place the halves on a baking sheet, cut-side up. Drizzle with olive oil, season lightly with salt and pepper, and add a few sprigs of thyme.

Bake for 40 to 45 minutes, until the flesh is very tender and lightly caramelized.

Once out of the oven, crumble the feta over the two butternut squash halves. Add the coarsely chopped pecans, then drizzle with the truffle honey.

Return to the oven for 5 minutes to slightly warm the feta and toast the pecans.

Terminez avec quelques brins de thym frais, une pincée de fleur de sel et un tour de poivre.

Serve piping hot.