Heat oven to 425 degrees. Lightly coat a baking sheet with olive oil.
Peel skin from butternut squash and cut into even sticks, about ½ inch wide and 3 inches long.
In a medium bowl, combine the squash, oil, thyme, rosemary, and salt; mix until the squash is evenly coated.
Spread onto the baking sheet and roast for 15 minutes. Remove the baking sheet from the oven and shake to loosen the squash. Flip squash and place back in the oven and continue to roast for another 15 to 25 minutes or until golden brown.
Nutrition facts per ½ cup serving: 62 calories, 2 g fat, 168 mg sodium, 11 g carbohydrate, 3 g fiber, 1 g protein