With a sharp knife on a cutting board, peel and seed the butternut squash and cut it into 1" cubes. Make sure you have a sharp chef's knife for this. You can cut the butternut squash cubes up to 3 days ahead, and keep them in the fridge for roasting later.

Combine the cut cubes with the oil of your choice, (I use olive oil or avocado oil) salt, and black pepper. I don’t usually add other spices, but if you want to add any other seasonings like chili powder, cayenne pepper, garlic powder, or fresh herbs like rosemary, now is the time to do it.

Spread the pieces evenly on a baking sheet or in a roasting pan in a single layer, making sure they have a little space between them. That way they don’t steam each other, and have a chance to brown. For easier clean up you can line the baking sheet with parchment paper.

Partway through baking, toss the pieces well and keep roasting in the hot oven until caramelized and soft. This is important for achieving perfectly caramelized vegetables that aren’t burned. Ovens tend to have hot spots, so this allows for more even cooking overall.

The cooking time will depend on the size of your cut pieces and your oven. They are perfect when caramelized on the edges and fork tender, usually around 40 minutes.