Roasted butternut squash becomes sweet and caramelized in just about 20 minutes when cooked at a high temperature in the oven. Enjoy it as is for a delicious side, or add to salads, pasta, and grain bowls, and more.
Lay your butternut squash squash on its side on a cutting board and use your sharpest knife to cut off the top and bottom. Peel the skin, then slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Cut squash into 1-inch cubes, then add to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Use your hands to toss the squash so it is evenly coated, arranging in an even layer.
Place in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized. Taste and add more salt or pepper if desired.