Instructions

1. 1

   Prepare squash

   • Using a sharp knife, score rounded sides of butternut squash halves crosswise as deeply as possible without cutting all the way through.
   • If desired, you can use a wooden spoon as a guide. Place wooden spoon handle along side of squash and slice until knife tip touches spoon.
   • Rub squash all over with a few tablespoons extra-virgin olive oil.
   • Season squash on all sides with salt.
   • Place squash, cut side down, on Brava metal tray.

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2. 2

   Roast squash

   • Slide metal tray into bottom shelf.
   • Press green button to begin cooking.
   • Meanwhile, in a small bowl, combine melted butter and thyme; stir well.

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3. 3

   Baste squash

   • After about 30 minutes, open door to pause cooking and carefully remove metal tray.
   • Brush butter mixture over top and inside squash slices.
   • Sprinkle brown sugar evenly over each squash half.
   • Slide metal tray into bottom shelf and press green button to finish cooking.

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4. 4

   Serve

   • When your food is done, transfer squash to serving platter.
   • Serve warm.

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