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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