Roasted Butternut Squash with Thyme and Lemon

Heat the oven (with oven rack in the middle) to 425°F.

Place the squash on its side on a cutting board. Trim the stem and the bottom ends. Then cut the squash crosswise to separate the neck from the bulb end. Use a vegetable peeler to remove the tough skin from both pieces.

To slice the squash, first, cut the neck portion in half lengthwise. Then slice each half crosswise to make a little less than 1/2-inch thick half moons. Transfer to a rimmed sheet pan. Cut the bulb portion in half lengthwise and scoop out the pulp and seeds; discard. Cut each half in half again. Then slice crosswise to make a little less than 1/2-inch thick pieces. Transfer to the pan. Repeat with the other half.

Drizzle with the oil and sprinkle with the sugar, salt, red pepper, and black pepper (about 12 turns on pepper mill). Wash the thyme sprigs and scatter them whole over the squash or you can pull the leaves from their sprigs- whichever you prefer. Toss everything together with your hands and spread into an even layer.

Roast until the squash is fork tender, about 30 minutes. Transfer to your serving dish and squeeze 1/2 of a lemon over the top (this is about 1 tablespoon).