Preheat the oven to 400°F (200°C)
Line a baking sheet with parchment paper or foil
Wash the butternut squash
Cut off both ends
Peel the squash with a vegetable peeler
Slice the squash in half lengthwise
Scoop out the seeds and stringy pulp
Cut the squash into cubes or leave in halves
Toss with oil, salt, and any desired seasonings
Spread in a single layer on the baking sheet
Roast for 25 to 35 minutes, flipping halfway through if cubed
Roast until tender and lightly browned
Remove from the oven and let cool slightly before serving