Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Peel the squash, cut it in half, and remove the seeds.

Carefully hasselback the squash (slice the squash into thin slices, leaving the slices attached at the bottom).
If you’re nervous about cutting through the squash, place two chopsticks or wooden spoons alongside it as a guide so your knife doesn’t cut all the way through.

Place the squash on a lined baking sheet. Drizzle with avocado oil and sprinkle with salt and black pepper. Rub the oil and seasoning over the squash, making sure it gets between the slices

Bake for about 50–60 minutes, or until the squash is partially cooked and starting to soften.

While the squash is baking, mix together the honey, minced garlic, and one-fourth teaspoon salt.

Once the squash is partially cooked, brush about two-thirds of the honey-garlic glaze all over the squash (reserve the final third for the next step), getting it into the slices as much as possible.

Mix the chopped almonds into the remaining third of the glaze. Sprinkle the almond mixture over the squash and add a few sprigs of fresh thyme.

Return the squash to the oven. Cover loosely with a baking dish or pan (a 9×13-inch pan works well) and bake for about 20 minutes. This helps the squash continue cooking without the top getting too dark.

Remove the cover and bake for another 10–15 minutes, or until the squash is completely tender and the almonds and edges are golden and caramelized.
If the squash needs more time but the almonds are getting too dark, simply cover it again and continue baking until fully cooked.