Preheat your oven to 375 F.
Carefully cut squash in half following the lines of the squash.
Scoop out the seeds with a spoon.
Place squash cut side up in a baking dish. You can line with parchment and tin foil if you wish.
Prick cut side of squash with a fork. Brush olive oil all over cut side of squash and add a dollop of butter in each half. Sprinkle with salt and pepper.
At about 30 minutes check on squash and brush the pooled olive oil and butter all over cut side of squash again.
Roast until tender or you can pierce with a fork/skewer through flesh.
Remove from oven and put each half on a serving plate. Sprinkle on cheese and fresh herbs and serve immediately.
Leftover can be refrigerated and gently reheated the next day.