Preheat your oven to 400°F (204°C).
Cut the butternut squash in half, lengthwise, and remove the seeds.
Brush the squash with the olive oil and sprinkle with the smoked sea salt and black pepper.
Place your butternut squash on an oiled baking sheet and place in the oven. You can place it cut side down for more caramelization, or cut side up for less.
Roast for 50 minutes, or until fork tender.
Remove the squash from the oven and scoop out the center.
Put your stuffing in the center of the squash.
Tie the squash together with kitchen twine.
Place the squash back in the oven for another fifteen minutes.
Make sure to let your squash cool for ten minutes before serving.