Preheat oven to 400 degrees.
In a small saute pan on medium heat, brown butter. Keep a close eye on it so it doesn't bubble over or burn. You want a rich caramel color.
If you are dairy-free, don't use the brown milk solids and use the ghee from the butter. OR replace the butter with coconut or avocado oil.
Microwave the whole butternut squash for about 4 minutes. This makes it softer and much easier to slice and peel.
Let the squash cool down a little to handle. Slice in half, peel, clean out the seeds and give it a rinse.
Laying the squash down flat on your cutting board, make thin sliced down the squash, making sure not to slice through.
On a parchment-lined baking sheet lay squash down flat. Pour brown butter on top, sprinkle with fresh thyme, placing some inbetween the slices and sprinkle with salt.
Pop in the oven and roast about 45 minutes or until it is cooked through and caramelized. Basting the squash periodically with the brown butter throughout the cooking process.
Arrange on a platter and garnish with fresh thyme and maple glazed pecans.
Link to the maple glazed pecan recipe within this post.