Roasted Buttercup Squash with Herb Garlic Butter

Ingredients

• 1 medium buttercup squash (about 2 to 2.5 lbs / 900-1150 g)
• 2 tablespoons olive oil (30 ml)
• ½ teaspoon sea salt (2.5 g)
• ¼ teaspoon freshly ground black pepper (0.5 g)
• 4 tablespoons unsalted butter, melted (60 g)
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, finely chopped (3 g)
• 1 teaspoon fresh thyme leaves (1 g)
• 1 teaspoon fresh lemon juice (5 ml)
• Pinch of salt and black pepper to taste