Preheat the oven to 400°F (200°C)
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 wedges
Place on a baking sheet
Toss with oil, salt, and pepper
Spread in a single layer
Roast for 25 to 35 minutes
Flip halfway through cooking
Check for tenderness with a fork
Remove from the oven when soft and lightly browned