In a small saucepan, melt ¼ cup butter over medium heat, then reduce heat to low, add 3 minced cloves of garlic, and cook for 1 minute. Remove from heat.

In a mixing bowl toss together bread crumbs, parmesan, thyme, rosemary, chopped pecans, and season lightly with ¾ teaspoon salt and ¼ teaspoon black pepper.

Drizzle 2 tablespoon of the garlic butter over the panko mixture then toss to evenly coat.

Brush the remaining butter and garlic mixture over the squash in a baking dish, then season the squash with salt and pepper. (You can taste the breadcrumbs, so here I say, season to taste, starting with ¼ teaspoon.)

Preheat the oven to 375 degrees fahrenheit.

Spray a 9x9-inch baking dish with cooking spray or olive oil, and then add the squash to the baking dish.

In a small bowl combine the rest of the garlic butter mixture, 2 tablespoons apple cider vinegar, ¼ cup honey, salt, and pepper.

Toss with the 2 pounds of butternut squash slices and distribute evenly in the baking dish.

Sprinkle crumble mixture evenly over the top with a spoon. Bake in a preheated oven for 35 – 40 minutes until tender. If the topping is not golden brown, turn on the broiler setting and broil for 2-3 minutes or until golden brown.

Finish with a drizzle of honey.

Serve warm.