Preheat your oven to 400 degrees f. and line a medium sheet pan with parchment paper.
Using a very sharp knife, trim the stem off the butternut squash.
Carefully cut the squash in half lengthwise.
Remove the seeds using a spoon to scrape and keep them for roasting, if desired.
Place both of your squash halves on the prepared sheet pan and drizzle with the oil.
Sprinkle with the pumpkin pie seasonings and using your hands rub it all over on the inside. Flip the squash cut side down so the flesh side is touching the pan.
Roast for 35-45 minutes, or until a knife can easily pierce into the flesh.
Once your squash is finished roasting and tender, use a pair of tongs to carefully flip it again.
Baste with the maple syrup or honey then roast flesh side up this time, for around 10-15 minutes more, or until beautifully caramelized.
Serve with chopped pecans, freshly chopped herbs, butter, and sea salt flakes, to taste if desired.
Enjoy!