8 squash, such as kabocha, acorn, delicata, and buttercup
4 tablespoons unsalted butter
3 tablespoons honey
1 1/2 teaspoons thyme leaves
Preheat oven to 450 degrees. Cut squash in half, and remove seeds using an ice-cream scoop or large spoon. Arrange them cut side up on a baking sheet.
In a small saucepan, heat the butter, honey, and thyme over medium heat until melted and thoroughly combined. Using a pastry brush, coat the squash with butter mixture. Sprinkle with salt and pepper; roast for 30 to 35 minutes, until golden brown and tender.
Serves 12 to 14