Preheat the oven to 425°F/220°C.
Remove the outer skin of the butternut squash using a vegetable peeler until only the orange flesh is exposed. Carefully cut the squash in half, lengthwise, making sure that each half is even in size. Remove the seeds using an ice-cream scoop or large spoon.
Lightly brush each half of squash on top and bottom with oil and season with salt and pepper. Place both halves, cut side down, on a parchment lined baking sheet and bake for 20 minutes on the middle rack.
Remove squash placing on a large cutting board and let cool for 5 minutes. Place chopsticks on each side of the squash. Cut the squash with a sharp non serrated knife in ⅛” -¼” (3mm - 6mm) slices. The chopsticks will prevent you from cutting through. When complete, carefully transfer the squash back to the baking sheet, scored size up. Using a little of the maple syrup brush the top of each squash, season with salt and pepper and sprinkle with thyme leaves. Return to oven and bake for another 50-60 minutes.
Remove from oven when soft and tender. Heat maple syrup and drizzle over the warm squash. Add more thyme leaves for garnish and serve.
Preheat the oven to 425°F/220°C.
Remove the outer skin of the butternut squash using a vegetable peeler until only the orange flesh is exposed. Carefully cut the squash in half, lengthwise, making sure that each half is even in size. Remove the seeds using an ice-cream scoop or large spoon.
Lightly brush each half of squash on top and bottom with oil and season with salt and pepper. Place both halves, cut side down, on a parchment lined baking sheet and bake for 20 minutes on the middle rack.
Remove squash placing on a large cutting board and let cool for 5 minutes. Place chopsticks on each side of the squash. Cut the squash with a sharp non serrated knife in ⅛” -¼” (3mm - 6mm) slices. The chopsticks will prevent you from cutting through. When complete, carefully transfer the squash back to the baking sheet, scored size up. Using a little of the maple syrup brush the top of each squash, season with salt and pepper and sprinkle with thyme leaves. Return to oven and bake for another 50-60 minutes.
Remove from oven when soft and tender. Heat maple syrup and drizzle over the warm squash. Add more thyme leaves for garnish and serve.
