Prepare the Butternut Squash:

1. Preheat your oven to 450°F (232°C) and line a rimmed baking sheet with parchment paper.
2. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds.
3. Slice the squash into 1-inch cubes for even roasting.

2. Season the Squash:

1. Place the squash cubes on the prepared baking sheet.
2. Drizzle with 3 tablespoons olive oil and sprinkle with:
   • 1 teaspoon kosher salt
   • ½ teaspoon garlic powder
   • ¼ teaspoon ground cinnamon
   • ¼ teaspoon black pepper
3. Toss everything together to coat the squash evenly.

3. Roast the Squash:

1. Spread the squash in a single layer on the baking sheet.
2. Roast for 20 minutes, then remove from the oven.
3. Sprinkle ¾ cup grated Parmesan cheese over the squash, flip the cubes to coat them evenly, and return to the oven.
4. Roast for an additional 15 minutes, or until the squash is tender and caramelized.

4. Make the Pecan Herb Topping:

1. In a small skillet over medium heat, melt 3 tablespoons unsalted butter.
2. Add ⅓ cup chopped pecans and toast for 1–2 minutes, stirring frequently.
3. Stir in:
   • 2 tablespoons fresh rosemary
   • 2 tablespoons fresh sage
   • 1 tablespoon honey
4. Cook for 2–3 minutes until fragrant, then add 1 finely chopped garlic clove and cook for another minute. Be careful not to burn the garlic.

5. Toss and Garnish the Squash:

1. Transfer the roasted squash to a serving platter.
2. Pour the pecan herb mixture over the squash and toss gently to combine.
3. Garnish with a pinch of flaky sea salt and additional fresh herbs, if desired.

6. Serve and Enjoy:

Serve warm as a side dish or enjoy as a flavorful vegetarian main course.