Preheat the oven to 400°F
Line a baking sheet with parchment paper or foil
Wash and dry the butternut squash
Cut off both ends
Peel the skin with a vegetable peeler
Slice the squash in half lengthwise
Scoop out the seeds and stringy pulp
Cut the squash into even cubes or wedges
Place the squash on the baking sheet
Toss with oil, salt, and any desired seasonings
Spread in a single layer
Roast for 25 to 35 minutes
Flip halfway through cooking
Roast until tender and lightly browned
Remove from the oven and serve