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Cut butternut squash in half lengthwise. Scoop out seeds (you can save ‘em and roast like pumpkin seeds!). Peel squash halves.
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Cut squash into 1 inch cubes and place on a baking sheet, ideally in a single layer.
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Toss with remaining ingredients.
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Roast at 425 degrees for 30-40 minutes, or until squash is tender and lightly browned on the edges. While roasting, turn the squash a few times to be sure it cooks evenly.
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Taste and adjust seasonings.