Garlic and Thyme Roasted Butternut Squash

12         oz         (or 1 small) butternut squash, peeled and cubed

8          cloves   peeled fresh garlic

1          tbsp      olive oil

1          tbsp      chopped fresh thyme

½         tsp        kosher salt

Toss all ingredients together and roast on a baking sheet at 425 degrees for 15 minutes. Stir and turn pieces of squash over and roast for 15 minutes longer. Mash the garlic cloves with a fork and toss all ingredients again to combine.