Preheat oven to 450 degrees.

Slice the squash in half lengthwise, taking care to halve it as evenly as possible

Using a sharp knife, lightly score the exposed flesh in a crosshatch pattern, with about 1/4 inch of space between each scoring

Sprinkle a couple of big pinches of salt over each half and then let them sit for 15 minutes so the salt can draw out excess moisture

Pat the squash completely dry with paper towel

Coat a pan with just enough grapeseed oil to coat the pan, and heat over HIGH heat

Once the oil is shimmering, reduce the heat to MEDIUM and place the squash on, scored side down

Cook for about 5 minutes, until nicely browned

Flip the squash to scored side up and transfer the pan to the oven and roast for 20-30 minutes until completely soft

Blot any excess oil with paper towels

Garnish with thyme and goat cheese