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Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Scoop the seeds from the butternut squash halves and place them face down on a chopping board.
Place a chopstick on either side of the squash halves, securing them with rubber bands at the top and bottom. Slice the squash crosswise at 5mm intervals, using the chopsticks as a guide to avoid cutting all the way through. The squash should remain connected at the bottom.
Place the squash halves on the baking tray. Brush or drizzle the olive oil evenly over them, ensuring they are well-coated. Season generously with salt and pepper.
Generously brush the butternut with hoisin sauce. Place in the oven and bake for about 20-30 minutes. You can brush again with Hoisin sauce half way through the cooking.
To serve, cover the roasted squash with Kewpie mayonnaise. Sprinkle with toasted sesame seeds, finely sliced spring onions, and chopped seaweed Squares.