Roasting vegetables at a high heat in the oven really brings out the natural sweetness of the veg. This rings ever so true with butternut squash, which is one of my favorite things to roast. I made Italian sausage & butternut squash risotto last night which is so truly comforting. Try also with arugula and dried cranberries for a healthy salad. Add to chicken stock and purée for a super simple soup. Smash up for a potato alternative next to a piece of roasted chicken. Serve the cubed pieces just as they are with rice and black beans for a tasty vegetarian option.
Preheat oven to 400 as you prepare the butternut squash. Carefully cut the long neck of the butternut squash from the bulbous bottom. Peel or cut away the skin of both. Scoop out the seeds from the bulb, discarding or roasting. Your call. Then cube all the veg into bite sized or larger pieces, scattering onto a baking sheet pan. Liberally coat with extra virgin olive oil, salt and a generous amount of fresh cracked black pepper. Put in the oven, roast away for 10 minutes, then with a spoon or spatula turn the pieces. Do this again in another 10 minutes. By the 30 minute mark your sheet pan of butternut squash should be nice and browned and caramelized and beyond tasty. These keep beautifully in the fridge for days so you can enjoy several different ways.