Preheat oven to 400 degrees Fahrenheit.
Peel the squash, cut it in half, scoop out and discard the seeds. Dice the squash into roughly 1" -inch cubes.
Place the squash into a bowl. Add the olive oil, salt and pepper and toss to evenly coat.
Pour the squash onto a parchment-lined baking tray. Roast for 15 to 20 minutes. The squash is ready when a knife easily slides into the center. Once done, taste for seasoning and adjust, if needed.
- 1 whole butternut squash
- 2 tbsp grapeseed or olive oil
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
