1 teaspoon fresh thyme leaves, minced, plus sprigs for garnish
Kosher salt and freshly ground black pepper
Preheat oven to 425 degrees F.
Halve the squash and scoop out and discard the seeds and strings. Cut the halves into 1-inch-thick wedges.
Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes.
Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.
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