• Preheat oven to 375 Degrees. In a small skillet, heat cider, butter and honey until the butter has melted, stir to combine.
• Wash and dry the squash. Cut squashes in half, lengthwise, scoop out and discard the seeds. Rounded side up - cut all into 1/2" slices (half moons.) Add the squash in rows - 3 wide into the pan, overlapping them a little (see photo.) Pour the cider mixture over all and sprinkle evenly with 1/4 teaspoon sea salt.
• Cover tightly with heavy foil and bake for 30 minutes. Remove the foil and place the dish back into the oven and cook until the liquid had reduced and syrupy, and the squash is just cooked through with slightly golden edges. Remove from the oven. HINT: The syrupy liquid adds a ton of flavor and continues to infuse the squash.
• While the squash bakes make the bread crumbs. Add 1" pieces of sourdough bread to a small food processor (I do in 2 batches) and pulse until medium sized crumbs, not too fine.
• Melt butter in a 3-4 cup bowl in the microwave (can do in a pot as well), add the breadcrumbs and quickly mix to coat. Add the garlic, parmesan cheese, thyme and 1/8 teaspoon sea salt. Add in an even layer over the cooked squash.
• Return to the oven and cook until the bread crumbs are lightly golden, about 15 minutes. Garnish with thyme sprigs.

Hints for Reheating:

• Bring the casserole to room temperature. Cover with heavy foil, reheat in a 350 degree oven until cooked through. Uncover foil and cook until the bread crumbs are crispy. Can be made up to 2 days before serving.