To roast a whole butternut squash

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1. Preheat a conventional oven to 350 degrees F/400 degrees C and line a large baking tray with parchment paper.
2. Cut the butternut squash in half. You can remove the top and bottom to make this easier.
3. Scoop out the seeds and discard them, or save them for roasting.
4. Lay the butternut squash flat side up on the baking tray. Drizzle with olive oil, and season generously with salt and pepper.
5. Bake for 50 minutes in the preheated oven, until fully fork tender*.

To roast butternut squash cubes

1. Preheat a conventional oven to 350 degrees F/400 degrees C and line a large baking tray with parchment paper
2. Remove the top and bottom of the butternut squash. Next, cut it in half horizontally, and then once again vertically.
3. Remove the seeds from the bottom half of the butternut squash, and discard/save them. Now use either a knife or a vegetable peeler to peel the butternut squash.
4. Lay each section flat side down, and cut it lengthwise into rectangles. Then, turn them around and cut at a 90 degree angle to make the butternut squash cubes.
5. Transfer the butternut squash cubes to a large mixing bowl. Drizzle with olive oil, season with salt and pepper, and mix together thoroughly.
6. Arrange the butternut squash cubes on the baking tray in a single layer and bake in the preheated oven for 25 minutes, or until fully fork-tender.