To cook butternut squash halves:

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1. Preheat the oven to 400ºF. Line a baking pan with parchment paper.
2. Cut the butternut squash in half lengthwise.
3. Use a spoon to scoop out seeds. Throw away any seeds and pulp.
4. Place the squash on the prepared pan, cut side down. Or, you can bake them cut side up, spreading with melted butter and sprinkling with salt and pepper before baking.
5. Bake for 45-55 minutes. Test the thickest part of the squash to make sure it is done.

To make roasted butternut squash:

1. Preheat your oven to 450°F.
2. Cut the bottom and the stem off of the squash.
3. Cut the butternut squash in half lengthwise, and scoop out the seeds and stringy pulp with a spoon. Discard the seeds and pulp.
4. Peel the skin off the squash with a vegetable peeler or a sharp knife.
5. Cut the squash into bite-sized cubes, about 1 inch in size.
6. Toss the cubed squash with 1-2 tablespoons of olive oil, and season with salt and pepper to taste.
7. Spread the squash out in a single layer on a greased baking sheet. (Dark baking sheets will help the squash brown more quickly.)
8. Roast the squash in the preheated oven for 10 minutes, then stir. Roast for another 5 minutes and stir again. Then turn the oven to broil on low. Continue to cook the squash under the broiler, stirring every 2-3 minutes. This will help ensure it doesn't brown. If you don't care about it being crispy brown, just allow it to continue cooking at 450ºF instead of under the broiler.
9. The squash is ready to eat when it is fork tender.
10. Serve warm. Store leftovers in the fridge in an airtight container.