Heat oven to 230°C degrees. Cut the squash in two at the base of the neck, discarding the hollow bulb end or reserving for another use. Peel the rest and slice into 1 cm disks. Toss the squash in a large roasting pan with 2 tablespoons of the olive oil, thyme and salt and pepper to taste, and arrange in a single layer. Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.
Recipe and photograph based on a post by Sam Sifton / Francesco Tonelli for The New York Times https://cooking.nytimes.com › recipes