Preheat the oven to 425 F / 220 C. Prepare a baking tray with parchment paper.

Cut each butternut squash in half lengthwise and scoop out the seeds with a metal large spoon. Using a strong peeler, remove the skin.

Melt butter in the microwave at low heat and mix with salt and pepper. By using only half of the butter mixture, brush each butternut squash. Save half for later. Place in the oven and roast for about 20 minutes when they begin to soften.

Remove butternut squash from the oven. Place on a wooden cutting board and with a sharp knife cut slices by not cutting all the way through. Use the help of 2 wooden spoons placed on both sides of the squash to slice through (refer to picture). Return the squash carefully to the baking tray.

Add olive oil and thyme in the butter mixture and brush each hasselback. Transfer tray back in the oven and bake for 10 minutes.

In the meantime, mix 2 tablespoons of honey with the bacon cubes. Remove the baking tray again. Top with bacon and parmesan. Drizzle with 1 tablespoon honey. Bake for another 15 minutes.

Remove and serve as a side dish.