1. Pierce the butternut squash in several places and send it to the microwave. Heat it for 3 minutes on full power. Take it out of the microwave and cool it down. The butternut squash is now easy to peel. Remove the peel with a vegetable peeler. Remove the seeds with a spoon.

2. Turn the pumpkin over, place chopsticks in place and slice thinly. Do not cut all the way through, keep the knife perpendicular to the board.

3. Line a baking tray with a baking mat. Sprinkle the butternut squash with salt and spices. Drizzle with olive oil. Bake in a 350 F oven for 20 minutes.

Pour honey over the vegetable and continue cooking for another 20-25 minutes until soft, occasionally drizzling with cooking glaze.

4. Place cream cheese in a blender, add 2 garlic cloves, lemon juice, a little salt and 2 tbsp. olive oil. Blend the mixture. Transfer the thick sauce to a serving plate. Place the baked butternut squash on the creamy pillow. Sprinkle with chopped garlic and herbs.

The dish can be served cold or warm.  Butternut squash can be prepared in advance and stored in the refrigerator for up to 2 days. Top the dish with meat, fish and fresh vegetables.