Halve or quarter the squash and scoop out the seeds. Peel and then cut the squash into 1” cubes.
Put the squash in a single layer on a baking sheet. Drizzle with the olive oil and sprinkle with thyme leaves. Toss so that all the squash is coated with oil.
Roast for 30-45 minutes or until squash is tender.
Remove from the oven and allow to cool briefly. Toss with pecans and blue cheese. Add additional fresh thyme leaves if desired.
Tips for peeling and chopping the squash: Before beginning, microwave the squash whole for about 30 to 45 seconds. This will soften the squash slightly and make the job a little easier. Stab it all over with a very sharp knife and pop it into the microwave.Next, slice off about ¼-inch from each end. Stand the squash on one flat end and, using a sharp paring knife or vegetable peeler, peel all the skin.Now carefully cut the entire squash in half lengthwise and then again crosswise. Once you have it in manageable pieces, scoop out all the seeds and the "goo." If you have a serrated grapefruit spoon, it's a great tool for cleaning out the seed cavity.