Preheat the oven to 400°F
Wash the butternut squash
Cut off both ends
Peel the skin with a vegetable peeler
Slice the squash in half lengthwise
Scoop out the seeds
Cut the squash into cubes or leave it halved
Toss with oil, salt, and pepper
Place on a baking sheet
Roast for 25 to 45 minutes until tender
Flip once halfway through if cubed
Check with a fork for doneness
Serve as is or use in recipes