Preheat oven to 160˚C.
Line a large baking tray with non-stick parchment paper.
Line the onions, garlic, and herbs on the tray.
Place each halved butternut squash cut side down on a board. Set two wooden spoon to create stoppers on each side of the squash.
Using a sharp knife, carefully slice through the squash up to each wooden spoon at 3-4 mm intervals. repeat with the second half of the squash.
Transfer on the tray over the onion and garlic still cut side down so the ‘Hassel back when roasting will appear.
Drizzle with the oil, soy or balsamic vinegar and sesame oil and season with salt and pepper.
Cover tightly with aluminium foil and roast for 40 minutes or until softened enough. Remove from the oven and remove the foil. Place back in the oven and increase the temperature of the oven to 220˚C.
Roast for 15-20 minutes until well coloured and cooked through.
Remove from the oven and transfer on a serving platter with the caramelised onions.
Drizzle some cashew chilli crush and serve with some salad leaves or as a side.