1 (1.6kg) small butternut pumpkin
25g butter, melted
2 tbsp maple syrup
1 tsp paprika

2 tsp fresh thyme leaves, plus extra sprigs to serve
1/4 cup pecans, toasted, roughly chopped

Preheat oven to 200C/180C. Line 2 baking trays with baking paper. Peel pumpkin . Cut in half lengthways. Scoop out seeds and discard. Place one pumpkin half, cut-side down, on a chopping board. Place a chopstick along each long side of pumpkin. Slice pumpkin thinly, cutting through to chopsticks to prevent cutting all the way through. Transfer to 1 prepared tray. Repeat with remaining pumpkin half. Combine butter, syrup , paprika and ½ the thyme in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Brush pumpkin with 1/2 the sugar mixture. Roast, brushing twice more with remaining sugar mixture, for 40 to 45 minutes or until golden and tender. Serve sprinkled with remaining thyme and pecans.