Instructions:

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet lined with parchment paper.

Roast the squash in the preheated oven for about 40-45 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and allow it to cool slightly.

Once the squash is cool enough to handle, scoop the flesh out of the skin and place it in a mixing bowl. Add the unsalted butter, honey, and fresh thyme leaves.

Using a hand mixer or a potato masher, blend the mixture until smooth and creamy. Season with salt and pepper to taste. If the mixture is too thick, you can add a little bit of water or milk to achieve your desired consistency.

Transfer the whipped butternut squash to a serving dish and, if desired, sprinkle with chopped pecans or walnuts for added texture. Serve warm.

For a delightful touch, consider garnishing your honey-thyme butternut squash with a few additional thyme sprigs or a drizzle of honey just before serving.

This dish can also be made ahead of time; simply reheat it in the oven until warmed through. Enjoy your flavorful and festive side dish!