Preheat the oven to 425F and place a rack in top third of the oven.
Cut the squash in half lengthwise, scoop out the seeds and pulp and carefully remove the skin and the whitish layer beneath it. Try not to remove too much and try to maintain the shape of the squash.
Place both squash halves cut side down on a parchment lined baking sheet and bake for 20 minutes.
Prepare the sauce by whisking together the honey, garlic, olive oil, dijon, and herbs in a small bowl.
Remove the squash from oven and let it cool for about five minutes or until you can handle it.
Carefully cut small parallel slits down each squash half. Be mindful not to cut all the way through— if you need to, use a wooden spoon on a side of the squash to act as a guard.
Brush 1/3 of the mixture onto the squash halves, trying to get it into the slits. Add a few tbsp of filtered water to the bottom of the pan and return to oven for 15 minutes.
After 15, brush with more of the honey mixture and spoon some of the cooking liquid that accumulated at the bottom of the pan. Add another few tbsp of water to the bottom of the pan and roast for another 15 minutes.
After another 15, add the chopped pecans to the remaining honey glaze. Spoon it over both halves of the squash and add a few tbsp of water. Return to the oven for a final 5 minutes or until the squash is golden and tender.
Remove from oven, transfer to a plate and spoon some of the pan juices over the squash. Garnish with a sprinkle of fresh herbs.