Preheat the oven to 220 degrees Celsius. Line a baking sheet with parchment paper and have a baking dish ready.

Cut the butternut squash in half lengthwise. Remove the seeds with an ice cream scoop. Score the flesh in a crosshatch pattern, stopping one centimeter short of the skin. Also score a line around the edge, about 1.5 cm from the skin. Drizzle with oil and sprinkle with salt. Place in the baking dish.

Cut the tips off all the garlic cloves, leaving them attached to the head. Remove the outer skins, but leave the thin skins around the individual cloves. Drizzle with oil and sprinkle with salt. Wrap in aluminum foil.

Peel the onion and cut it into large chunks. Drizzle with oil. Place in a small baking dish if desired.

Score a cross in the base of each chestnut.

Place everything in the oven for half an hour. The head of garlic, onion and chestnuts can simply sit on the baking sheet beside the dish.

Cut about a third of the goat cheese into small pieces. Cut the rest into thin slices. Strip as many leaves as possible from the thyme and oregano stems. A few sprigs here and there are fine.

Remove the garlic, onion and squash from the oven. Scoop out the squash flesh with an ice cream scoop. Mash with a fork and mix with the goat cheese pieces (the larger portion). Cut the onion into small pieces. Squeeze out the garlic. Mix everything together and stuff the squash. Top with the goat cheese slices (the smaller portion).

Remove the chestnuts from the oven. Return the dish with the stuffed squash to the oven for about another 10 minutes to a quarter of an hour. The goat cheese will melt slightly, but will not become as runny as mozzarella, for example. It may brown lightly, though.

Peel the chestnuts once they have cooled. Remove the squash from the oven. Crumble the chestnuts over the top. Finish with a drizzle of honey (or honey-flavored sweetener). You can also put some sugar (or sweetener) on the table if desired.