An anytime side that can also be the star of a holiday meal
2. Toss the squash with melted butter, salt and pepper until evenly coated. Arrange the squash on a rimmed baking sheet in a single layer. Roast the squash until the side touching the sheet toward the back of the oven is well browned, 25 to 30 minutes.
3. Rotate the sheet and continue to bake until the side touching the sheet toward the back of the oven is well browned, 6 to 10 minutes. Remove the squash from the oven and use a metal spatula to flip each piece. Continue to roast until the squash is very tender and the side touching sheet is browned, 10 to 15 minutes longer.
For the topping:
1. While the squash roasts, stir maple syrup and cayenne together in small bowl.
2. Transfer the squash to large serving platter. Drizzle maple mixture evenly over the squash. Sprinkle with goat cheese, pecans and thyme and serve.
Recipe notes: For plain roasted squash omit the topping. This dish can be served warm or at room temperature. For the best texture it’s important to remove the fibrous flesh just below the squash’s skin.
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