Preheat oven to 425F. Line a baking sheet with tin foil.
Melt coconut oil. Toss with butternut squash and thyme. Spread out onto prepared baking sheet.
Place squash in oven. Bake for 30-35 minutes, until slightly browned and tender. Shake pan (and maybe flip squash chunks) every ten minutes during baking.
Recipe by The Paleo Mom at https://www.thepaleomom.com/roasted-butternut-squash/