Preheat the oven to 200°C / 400°F
Wash the butternut pumpkin
Cut off both ends
Peel the skin with a vegetable peeler
Cut the pumpkin in half lengthwise
Scoop out the seeds and stringy pulp
Cut into wedges or cubes
Place on a baking tray
Drizzle with oil
Season with salt and pepper
Add optional spices such as garlic powder, paprika, or cinnamon
Toss to coat evenly
Spread in a single layer
Roast for 25 to 35 minutes
Turn halfway through cooking
Cook until tender and lightly browned
Remove from the oven
Serve hot