Crunchy Honey-Glazed Butternut Squash

Directions

1. Preheat oven to 375°. In a large saucepan, heat honey and 1/2 teaspoon thyme, stirring occasionally, over low heat until fragrant, 3-4 minutes.
2. In a large microwave-safe dish, combine squash and water; microwave, covered, on high until squash is tender, 6-8 minutes. Drain. Add 1/4 cup olive oil, 1 teaspoon salt and 1 teaspoon pepper; toss to coat.
3. On a flat surface, stack squash slices. Arrange stacks on their sides in a greased 9-in. square baking dish. (To make stacking easier, set baking dish on end; fill with squash stacks. When dish is full, return to original position.) Drizzle 3 tablespoons honey mixture over squash.
4. Bake until squash is tender, 45-50 minutes. Meanwhile, in a small skillet, heat remaining 2 tablespoons oil over medium heat. Add bread crumbs; toss with remaining 1/2 teaspoon each thyme, salt and pepper. Cook and stir until bread crumbs are golden brown, about 5 minutes. Sprinkle toasted bread crumbs over baked squash; if desired, drizzle with additional honey mixture.