Peel the squash, then cut in half lengthwise. Scoop out the seeds. Cut just above the bulb to separate the neck portion then dice into cubes around ½ -to 1 inch in size.
Set a large skillet over medium heat. As it preheats place the cubed squash in a bowl and top with the oil. Toss to coat the squash, then season with salt, pepper, and thyme. Toss again then add to the pan.
Cook for around 15 minutes, flipping occasionally until fork tender. If you prefer a softer texture cover the pan with a lid while it cooks.