Preheat the oven to 180°C.

Cut the butternut squash in half.

Leave the seeds in one half; remove them from the other. Rest the halves on foil for stability.

Rub olive oil, salt, oregano, chilli flakes, and smoked paprika on the half with seeds; set aside.

Massage the half without seeds with olive oil and salt.

Roast both halves in the oven at 180°C for 40-45 minutes, depending on size.

In the half with seeds, place feta cheese and cherry tomatoes; season lightly with salt.

Return both halves to the oven until cooked through and tender.

Mix the feta, tomatoes, and pumpkin flesh together with a fork; garnish with parsley.

Serve both halves drizzled with olive oil.