1. Preheat oven to 375°.

In a large saucepan, heat honey and 1/2 teaspoon thyme, stirring occasionally, over low heat until fragrant, 3-4 minutes.

2. Meanwhile, in a large microwave-safe dish, combine squash and water;
microwave, covered, on high until squash is tender, 6-8 minutes.
Drain.
Add 1/4 cup olive oil, 1 teaspoon salt and 1 teaspoon pepper; toss to coat.

3. On a flat surface, stack squash slices.
Arrange stacks on their sides in a greased 9-in. square baking dish. (To make stacking easier, set baking dish on end; fill with squash stacks. When dish is full, return to original position.)
Drizzle 3 tablespoons honey mixture over squash.

4. Bake until squash is tender, 45-50 minutes.
In a small skillet, heat remaining oil over medium heat.
Add bread crumbs; toss with remaining thyme and remaining salt and pepper.
Cook and stir until golden brown, about 5 minutes.
Sprinkle over baked squash;
if desired, drizzle with additional honey mixture.