Preheat oven to 425°F. Using a peeler, remove skin and white pith from the squash. Cut squash lengthwise with a large sharp knife and scoop out seeds. Brush with 2 tablespoons olive oil and sprinkle with a couple pinches of salt and pepper. Arrange butternut halves cut side down in a prepared baking pan and roast until cooked through (but not too soft), about 30 minutes.
Remove squash from oven, transfer to a cutting board and allow to cool slightly. Carefully slice squash into thin slices (⅛" or thinner).
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil per slice of bread, and cook bread until just golden brown on both sides. Drain on paper towels then place on a sheet pan.
Top each toast equally with TomaProvence, reserving about ¼ of the cheese for a final topping. Shingle squash slices on top of cheese. Top with remaining TomaProvence. Place in oven for 5-8 minutes, until cheese melts and bubbles. Remove from oven.
Sprinkle with coarse salt, drizzle with honey, garnish with thyme and serve.
Note: You'll probably have squash leftover to save for another use.
