In a medium saute pan over medium heat, add bacon and cook until crispy. Remove and set aside on a paper towel, leaving behind the bacon fat in the pan. To the hot pan, add the fat (butter, ghee or coconut oil), maple syrup, rosemary, thyme, cayenne and a small pinch of salt. Remove from heat and let the flavors meld.
While the bacon is cooking, cut the butternut squash in half, remove the seeds with a spoon, then use a peeler to peel the skin off the butternut squash. Now, for the time consuming part. Place the butternut squash cut side down on a cutting board then place each butternut squash between two chop sticks then slice thin, even slices throughout each butternut squash. The closer each slice, the better. These chop sticks will keep you from slicing through the butternut squash. Then place butter squash on baking sheet and use a basting brush to brush all the butternut squash with 1/2 the bacon fat mixture (leaving behind the bacon), getting into all the crevices.
Place butternut squash into the oven to bake for 30 minutes, then brush the butternut squash again with the fat and bake for another 10 minutes. Then top the butternut squash with the last of the bacon fat and bacon on top and bake for another 10 minutes, until the butternut squash is often and tender in the middle.