From My Bowl

0 Prep the Squash: Cut the ends off of each squash, then cut in half lengthwise. Use a spoon to scoop out the center seeds of each half and discard. Cut each squash half into thin (~1/4”) slices; if you cut them thicker they will take longer to cook.
1 Toast the Almonds (optional): Warm a large sauté pan with a lid over medium heat. Add the almonds and mix occasionally, dry-toasting them until they are fragrant and golden brown. This usually takes between 3 and 5 minutes. Remove from the pan and set aside.
2 Aromatics: Add the olive oil to the same pan and add the thyme, cumin, and black pepper. Sauté for 30 seconds or so to infuse the oil.
3 Steam the Squash: Add the squash and salt. Mix well, then cover with a lid for 4 minutes to “steam” the squash
4 Sauté: Uncover the squash and sauté for an additional 10 to 12 minutes, or until the squash is fork-tender and slightly translucent. Stir only occasionally to help brown the squash. Add the garlic at around 2 minutes before you finish cooking; mix well with the squash.
5 Serve: Transfer the squash to a serving plate and top with the toasted almonds and more black pepper, to taste. Serve warm; leftovers will keep in the fridge for up to 5 days.