2 butternut squash, cut lengthwise
3 tablespoons of olive oil
2 cloves of garlic, minced
1 small bundle of fresh thyme
3/4 cup grated goat milk cheddar
Heat the oven to 400 degrees and line a baking pan with parchment paper. Slice the butternut squashes in half, so there are four pieces. Place on the pan facing up and drizzle with olive oil. Sprinkle the squash halves with the minced garlic. Then, lightly chop the thyme or simply strip the leaves from the stem and sprinkle on top. Save a few springs to garnish before serving. Season with salt and pepper, and cook for 45-55 minutes.
Once finished, the squash should be easy to stick a for through. Finish it off by garnishing with the grated goat milk cheddar while still hot, and the remaining thyme.