Heat the oven to 200c or fan 180c. Cut the butternut squash in half lengthways and scope out the seeds. Score the flesh lightly with a sharp knife to make a diamond pattern.
Place the two halves face up on a pyrex dish or baking tray and season with freshly ground black pepper, the dried oregano, and if you must, a very small amount of salt such as Maldon Sea Salt. Add one quarter cup of water to the dish then put the squash in the oven to cook for 40 minutes. Check half way through to top up the water if necessary.
Add the baby tomatoes to the squash tray and put back into the oven for a further 10 minutes.
While the squash and baby tomatoes are roasting away, put all the other ingredients into a bowl and mix. Once the baby tomatoes are ready you can add these to the mix as well. Spoon the filling into and onto the squash. Put them back into the over for another 10 minutes.
Remove from the oven and serve.