Preheat oven to 425 degrees. Remove the skin with a peeler. Cut the stem and root ends off of the squash and then cut the squash in half lengthwise. Use a spoon to remove the seeds and stringy fibers. These seeds can be set aside and cleaned to roast separately. Cut the squash into roughly 3/4” cubes. Toss the squash with olive oil, salt, and thyme. Place the squash on a parchment lined baking sheet and roast, rotating your tray and flipping the squash periodically to lightly brown on multiple sides. Check after 15-20 minutes for doneness. You are looking for squash that is fork tender but still slightly firm and golden brown.