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Cut each squash in half lengthwise. Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle 1 teaspoon of kosher salt over the flesh and let it rest for 15 minutes. The salt will draw water out. The crosshatch pattern helps the salt penetrate the squash.
After 15 minutes, the squash will have visible water droplets on its surface. Pat it dry using paper towels.
Preheat the oven to 450°F.
In a large, 12-inch, oven-safe skillet, heat the ghee over medium-high heat. I use a cast-iron skillet.
Place the squash in the skillet in a single layer, flesh side down. Cook the squash for about 5 minutes, until the bottom is browned. If the pan becomes too hot, reduce the heat to medium.
Turn the heat off. Flip the squash. Sprinkle it with black pepper, garlic powder, and dried thyme.
Transfer the skillet to the preheated oven.
Roast the squash for about about 20 minutes, until tender. Serve immediately.