1-Cut each squash in half lengthwise: Cut each squash in half lengthwise. Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle 1 teaspoon of kosher salt over the flesh and let it rest for 15 minutes. The salt will draw water out. The crosshatch pattern helps the salt penetrate the squash.
2-After 15 minutes, the squash will have: After 15 minutes, the squash will have visible water droplets on its surface. Pat it dry using paper towels.
3-Preheat the oven to 450°F: Preheat the oven to 450°F.
4-In a large, 12-inch, oven-safe skillet, heat: In a large, 12-inch, oven-safe skillet, heat the ghee over medium-high heat. I use a cast-iron skillet.
5-Place the squash in the skillet in: Place the squash in the skillet in a single layer, flesh side down. Cook the squash for about 5 minutes, until the bottom is browned. If the pan becomes too hot, reduce the heat to medium.
6-Turn the heat off: Turn the heat off. Flip the squash. Sprinkle it with black pepper, garlic powder, and dried thyme.
7-Transfer the skillet to the preheated oven: Transfer the skillet to the preheated oven.
8-Roast the squash for about 20 minutes,: Roast the squash for about 20 minutes, until tender. Serve immediately.