Cup of Yum
1. Preheat your oven to 400° Fahrenheit/ 200° Celsius.
2. Keep a parchment paper and pan ready.

For the whole butternut squash

1. Wash and pat dry squash.
2. Poke into your squash a couple of times in various places around the squash. That way your squash can cook easier to the core of the vegetable.
3. Roast your butternut squash at 400° Fahrenheit/ 200° Celsius, until cooked through. *see in notes for the duration (depending on size)

For butternut squash halves

1. Sprinkle some olive oil and salt over your squash.
2. Roast in the oven at 400° Fahrenheit/ 200° Celsius, until cooked through. *see notes

For butternut squash cubes

1. Cut your butternut squash into manageable chunks.
2. Peel and take out the seeds. The seeds can be used to plant more butternut squash or you can roast them too like pumpkin seeds.
3. Cut your squash into cubes. Make sure they are almost same size so that they roast equally well.
4. Place your chunks into a large mixing bowl.
5. Pour olive oil and sprinkle salt over the butternut squash cubes and mix.
6. Spread your cubes evenly over the baking sheet.
7. Roast in the oven at 400° Fahrenheit/ 200° Celsius, until cooked through. *see notes