• Heat the oven to 400 degrees F.

Peel & Cut the Butternut Squash

• If using a whole butternut squash, rinse it and pat it dry. Heat the squash in the microwave on high for 3-4 minutes to soften it. On a large cutting board, use a large serrated knife to slice off the stem and root ends of the squash. (If you're having trouble cutting through the squash, heat it a little more in the microwave.)
• Discard the ends and cut the squash in half the short way. Use a vegetable peeler to remove the skin from the squash halves, peeling until you see orange flesh. (The pale yellow flesh you see first is tough and needs to be removed.) Discard the peels.
• Slice each piece of butternut squash in half the long way. (See photos.)
• Use a small scoop (if you have one) or a spoon to scrape out the seeds and pulp. Discard the seeds and pulp.
• To cut the butternut squash into cubes, first cut it into long strips about 1 ½ inches wide. Cut those logs into cubes as shown in the photos.

Roast the Cubed Butternut Squash

• Place the butternut cubes in a single layer on a rimmed baking sheet. Top them as evenly as you can with the olive oil and seasoning. Use your clean hands (or a large spoon) to toss and mix the vegetables. Wash your hands, if needed.
• Bake the butternut squash for 30 minutes, stopping at the halfway point to flip the cubes over with a metal spatula. The squash should be soft, with some crisp edges. You can taste it to see if you want to bake it a little longer.
• Refrigerate leftovers in a sealed container for up to four days.