Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit)
In a bowl whisk together the olive oil, honey, apple cider vinegar, thyme, sage, salt and pepper, set aside
Place the butternut squash facing down on a cutting board and place chopsticks on either side. Using a sharp knife cut 1/8 of an inch thin slices along the butternut squash, only going 3/4 of the way down until your knife hits the chopstick. Repeat with the other half.
Place the two halves face down in a baking dish or cast iron skillet. Brush the squash with the sauce and then place in the oven to bake for 45 minutes. Take the squash out of the oven 2 to 3 times during baking and brush with the herb and oil mixture before returning it to the oven. The squash is done once its tender and golden in colour.
Before serving, brush each squash half with the remaining liquid and sprinkle with the chopped pecans.