Place cut side down on baking sheet. Tuck 3 cloves garlic, 1 tbsp. butter, 1 bay leaf, 1 sprig of rosemary and 1 sprig of thyme under the cavity of each half of squash. Roast in oven for 60 minutes. Set squash aside on cutting board to cool. Discard the rosemary, thyme and bay leaves. Reserve the garlic cloves. Scoop the squash out of the skin. Add the garlic cloves and chop the squash up. Set aside.