Preheat oven to 350°F.

Place a large pot of water over high heat. Once boiling, add diced butternut squash. Boil until squash are very tender. (Note: A fork should easily pierce through the squash cubes when done.)

Drain water and return squash to pot. Add 6 Tbsp of butter. Sauté squash, stirring occasionally, for 5-6 minutes, or until butter has completely melted and most of the excess liquid has evaporated.

Using a wooden spoon, stir squash until smooth. (Note: If necessary, a food processor can be used to stir squash, but it should be soft enough to stir with a spoon.)

Transfer squash puree into a large bowl. Add sour cream, thyme and Monterey Jack cheese; stir until well combined.

Spread mixture into a 9”x13” baking dish.

In a separate bowl, stir the panko bread crumbs with the remaining 2 Tbsp of butter (melted), cheddar cheese and chopped pecans. Sprinkle mixture evenly on top of squash.

Bake for 25-30 minutes, or until top has browned.