Preheat oven to 400°F (205°C).

Place cubed butternut squash on a large baking sheet.

Drizzle with olive oil and toss to coat evenly.

Sprinkle with salt, pepper, and any additional seasonings.

Spread squash in a single layer.

Roast for 25–35 minutes, stirring halfway through.

Remove when squash is fork-tender and lightly caramelized.

Wash the squash under cool water and pat it dry.

Cut off the top of the squash as well as the bottom.

Peel the squash with a very strong vegetable peeler. Discard the peelings.

Slice the squash in half lengthwise.

Scoop out the seeds with a spoon. Discard them.

Cut into evenly sized cubes for even cooking.

Preheat oven to (400°F) = (204°C). Cut the top & bottom ends off the squash so there are no stem pieces (about an inch or two). Cut the squash in half from top to bottom to get 2 long halves, or cut each half into 2 pieces for 4 quarters.

Remove the seeds. I then put the 2 or 4 pieces (cut side down) on a pan covered with foil & sprayed with something like coconut oil to keep them from sticking. Use another piece of foil to cover the squash by “tenting” it, so the ends are kind of open for air circulation.

Bake for 35-45 minutes. Test a piece or two for doneness by lifting the top foil piece. If not, bake for another 5-10 minutes. Remove pan from oven when done & toss top foil piece.

Turn pieces to cut side up w/ a potholder or tool to prevent burning your fingers! Apply some butter to the cut, open side of each piece. Scoop the yummy cooked squash into a bowl or serving piece. Serve w/ more butter & salt & pepper.