Preheat oven to 425°F (220°C)
Cut butternut squash in half lengthwise
Scoop out seeds and stringy pulp
Peel squash (optional)
Cut into 1-inch cubes or 1/2-inch thick slices
Toss squash with olive oil (about 2–3 tbsp per squash), salt, and black pepper
Optional: add garlic powder, smoked paprika, cinnamon, or chili flakes
Spread squash in a single layer on a baking sheet lined with parchment
Roast 20–30 minutes, flipping once halfway through, until tender and browned at edges
Optional: broil 1–3 minutes at the end for extra browning
Serve immediately or store in an airtight container for up to 4 days (refrigerate)