Whole Roasted Butternut Squash:

1. Pre-heat oven to 400 degrees F.  Wash and dry butternut squash and cut off the very top dry stalk part.  Cut butternut squash in half, lengthwise and use a metal spoon to scoop out the insides.  Brush with olive oil and season with a generous pinch of salt and pepper (optional).
2. Place butternut squash cut side down on a baking sheet or in a baking pan and pour in 1/4 cup of water.  Bake butternut squash until fork tender and cooked through, about 60 minutes, depending on the size of our squash.
3. Remove from the oven and let look cool before handling.

Roasted Butternut Squash Cubes:

1. Pre-heat oven to 400 degrees F.  Carefully peel butternut squash, cut it in half, lengthwise and use a metal spoon to scoop out the insides.
2. Cut the butternut squash in half, just above where you scooped the seeds out and then cut lengthwise slices that are about 1/2 inch thick.  Cut those slices into French fry shaped strips and then cut those strips into bite size pieces (see photos above).
3. Place cubed butternut squash onto a large baking sheet and toss with olive oil and salt and pepper until combined.  Roast squash until fork tender and starting to caramelize, 40-50 minutes.  Enjoy warm as a side dish or cold in a salad!