Preheat the oven to 220/200C fan. Line a baking tray with baking paper.

Using a metal spoon, scoop the seeds from the inside of the butternut squash and discard. Place each half of the butternut squash cut side down on a chopping board. 

To ensure that the butternut squash remains connected along the bottom, place 2 chopsticks on either side of the butternut half and make widthways slices, 5mm apart, cutting down until your knife hits the chopsticks.

Repeat with the other half of the butternut squash, then remove the chopsticks. Place both halves onto a baking tray and brush with the olive oil.

Season with salt and pepper and roast for 30 -35 minutes, until the butternut squash is soft and slightly caramelised.

Gently brush the butternut squash with BBQ sauce and return to the oven for 5 minutes.

Add the egg free mayo to a squeezy bottle. To serve, squeeze the mayo back and forth over the butternut squash to create a zig-zag pattern. If you don’t have a squeezy bottle, you can drizzle a few spoonfuls of the egg free mayo on top of the squash. Scatter with sesame seeds, spring onion and crumble over the crisp seaweed squares.