In a large bowl, combine the butternut squash cubes with the dressing mixture, making sure they are coated evenly. Add in 1⁄2 tsp each of the thyme and rosemary. Leave in refrigerator for 15 minutes to allow the flavors to sink in.
Pour into a casserole dish pan.
Bake for 20-25 minutes until squash is soft.
Remove from oven and let cool. Drizzle more dressing if desired. Top with pecans and remaining thyme and rosemary. Enjoy!