Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or silicon mat.
Cut the butternut squash in half and de-seed.
Place the butternut squash on the baking sheet, skin side down. Roast for 40-50 minutes or until the butternut squash is easily pricked with a fork. Let cool.
Scrap the butternut squash out of the skin and place in a blender or food processor. Add in the thyme. Blend on high for 1-2 minutes adding in liquid (water, breast milk, formula or broth) as needed. I had to add in 1 cup of water to the puree above. Butternut squash can be a thick puree so scrape down sides as need until you have the cyclone effect happening in the blender.