Roasted Squash with Crunchy Pumpkin Topping

1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper; set aside.
2. Mix together granola, bread crumbs, 2 tbsp coconut oil, 1/4 tsp each pumpkin pie spice, salt and pepper.
3. Spread evenly on baking sheet; bake for 6 or 7 minutes or until mixture is crisp and golden brown.
4. Toss together squash, brown sugar, thyme, and remaining pumpkin pie spice, salt and pepper; arrange on prepared baking sheet.
5. Roast for 30 to 35 minutes or until fork-tender and lightly browned.
6. Arrange squash on platter and top with granola mixture.

Tip: To make fresh bread crumbs, pulse day-old bread in a food processor until it resembles coarse crumbs; store in airtight container in freezer for up to 1 month.