Preheat oven to 425 degrees F. Halve the squash and scoop out and discard the seeds and strings.
Put the squash halves on a baking sheet. Brush with the butter and sprinkle them with the salt and a few grinds of pepper. Roast until they are brown and tender, 50 to 55 minutes.
Transfer the squash to a serving plate and garnish with fresh thyme sprigs if using. Serve warm or at room temperature.
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