Preheat the Oven:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

Prepare the Butternut Squash:

Peel the butternut squash using a vegetable peeler. Slice it in half lengthwise, scoop out the seeds with a spoon, and dice the flesh into evenly sized 1-inch cubes.

Season the Squash:

In a large mixing bowl, toss the diced squash with olive oil, salt, and pepper. Add garlic powder, paprika, or fresh herbs for added flavor, if desired. Mix well to ensure the squash is evenly coated.

Spread on the Baking Sheet:

Arrange the squash cubes in a single layer on the prepared baking sheet, leaving space between pieces for even roasting.

Roast the Squash:

Place the baking sheet in the preheated oven and roast for 25-30 minutes. Flip the squash halfway through using a spatula or tongs to ensure even caramelization. The squash is ready when it’s golden brown and tender when pierced with a fork.

Serve and Enjoy:

Remove the roasted squash from the oven and serve immediately as a side dish, or use it as a topping for salads, grain bowls, or soups.