Roasted Butternut Squash (Cubes and Halves)

Roasted Butternut Squash (Cubes)

1. Preheat your oven to 400°F (200°C). Peel the squash, slice in half, scoop out the seeds, and cut the squash with a sharp knife into cubes.
2. Arrange the cubes evenly onto a baking sheet. Make sure your baking sheet isn't overly crowded. If you need to, use a second baking sheet.
3. Drizzle the oil over the cubes and season with salt, and pepper. Toss the cubes to make sure they're well coated.
4. Roast the butternut squash for about 40 to 45 minutes. Halfway through, toss the cubes with a spatula so that all edges get nicely caramelized.

Roasted Butternut Squash (Halves)

1. Preheat your oven to 400°F (200°C). Cut the squash in half lengthwise, and scoop out the seeds with a spoon.
2. Brush the oil evenly onto the cut side of the squash and season with salt and pepper.
3. Place the squash cut side down on a baking sheet and roast for about 40 to 45 minutes, until the cut edge starts to caramelize.