Roast the butternut squash. Carefully slice the butternut squash into 2cm discs, keeping the skin on. Cut the discs in half (so they resemble the letter ‘D’). Place onto a baking tray and toss in a little oil. Place the thyme stems on top of the squash discs. Roast the squash for 20 minutes, turning the pieces over half way through. Once ready you should be able to prod them with a sharp paring knife with little resistance. Remove the squash from the baking tray and set onto a piece of kitchen roll to absorb any excess oil. Use a paring knife to peel away the butternut squash skin. Cut the squash into bite sized chunks.