Serves 6-8

Ingredients
1 large butternut squash
2 Tablespoons vegetable oil
Salt and pepper
¼ cup maple syrup
2 Tablespoons unsalted butter
½ cup water
¼ cup chopped pecans
½ teaspoon fresh or dried thyme

Preheat oven to 425 degrees Fahrenheit.

Cut the squash in half long ways and spoon out the seeds and discard. Peel with a peeler. Oil a baking pan then place the 2 halves cut side down. Oil them a bit and sprinkle with salt and pepper. Roast at 425 for 20 minutes. Remove from the oven and let sit 5 minutes.

Place chop sticks on both sides of the squash, then using a large knife, cut slices ¼ inch thick making sure not to cut all the way through. The chop sticks will keep that from happening. Melt the butter and combine with the maple syrup, then pour it over the sliced squash halves. Pour ¼ cup water in the bottom of the baking pan and return to the oven for 15 minutes. Sprinkle with the thyme. Place the nuts in the syrup on the pan and stir to coat, then spoon them onto the top of the squash. Add another ¼ cup water and bake another 15 minutes. Remove from the oven and spoon any syrup in the pan over the squash and serve.