1. Preheat your oven to 400°F to ensure an ideal roasting temperature. For quicker results, you can adjust to 425°F.
2. Cut off both ends of the butternut squash with a sharp knife, then peel the outer skin using a vegetable peeler.
3. Halve the squash lengthwise and scoop out seeds and fibrous threads using a spoon.
4. Cut the squash into uniform cubes, approximately 1-inch in size, for even cooking.
5. Toss the squash cubes in a mixing bowl with olive oil, salt, and pepper. Add optional seasonings such as garlic powder, cinnamon, nutmeg, brown sugar, maple syrup, or fresh herbs like rosemary or thyme based on your flavor preference.
6. Line a baking sheet with parchment paper to prevent sticking. Arrange the seasoned squash cubes in a single layer, ensuring they do not overlap for proper roasting.
7. Roast the butternut squash in your preheated oven for 25-30 minutes. Stir halfway through to ensure even browning. The squash is done when it’s tender and slightly caramelized, and a fork slides through easily.
8. Remove the roasted butternut squash from the oven and serve immediately as a warm, flavorful side dish to complement your meal.