Preheat oven to 180°C.(356 °F)

Peel butternut with a vegetable peeler or knife. Cut in half lengthwise, then  remove the seeds with a tablespoon.

Place the butternut halves on a board, fleshy side up. Place two skewers lengthly on each side of the butternut half to help you slice it.

Cut thin slices without reaching the bottom. The skewers will prevent the knife from going all the way through.

Place the butternut on a baking sheet or in an oiled wide baking tin. You can place them on greaseproof paper.

Mix the herbs with the olive oil, a little salt, pepper and Espelette pepper.

Spread this mixture over the butternut halves, don't forget between the slices.

Place in the oven and bake for 45 minutes to 1 hour, until the butternut is tender. If you poke a skewer into the flesh, it should go in easily.

If you see that the herbs are about to burn, you can cover them with a sheet of parchment paper.

Serve the butternuts in a suitable dish, drizzle with oil and a little chopped parsley.

Serve immediately.