Cooking butternut squash whole

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper
2. Place the butternut squash, whole, on the lined baking sheet and bake for 1 hour and 20 minutes. Remove it from  the oven and set aside, until it's cool enough to handle
3. Cut it in half length-wise. Scoop out the seeds, turn it skin side up, and remove the skin with your hands. Place the flesh in a bowl and set it aside

Cooking butternut squash halves

1. Preheat the oven to 400F. Cut off 1/4" from the top and bottom of the butternut squash. Stand it on a cutting board and carefully cut it in half, length-wise, with the help of a large sharp knife.  Scoop out the seeds and discard or roast them
2. Line a baking sheet with parchment paper and place the butternut squash halves cut side down. Bake for 50-60minute or until tender

Roasting butternut squash cubes

1. You can either buy already peeled and cut butternut squash cubes from the grocery store, or cut and peel your own
2. Preheat the oven to 400F. Cut off 1/4" from the top and bottom of the butternut squash
3. Place butternut squash on its side on a cutting board and cut in half, separating the neck from the round bottom. Slice each half in half length-wise (you will end up with 4 large pieces)
4. Using a vegetable peeler, remove the peel. If this is too hard or your peeler is not sharp enough, place the squash in the microwave for 3-5 minutes (start with 3 minutes) to soften the skin a bit.  Once the squash is peeled, cut into even size cubes. (See images in the post above)
5. Place on the baking sheet, drizzle 2-3 tablespoons of olive oil, depending on how many cubes you have,  season with salt and any seasoning of your choice ( see note #1), and toss well so all the pieces all well coated with the oil and spices
6. Bake for 25 minutes or longer, this will depend on the size of the cubes