Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, if desired.
Step 2: Prepare the butternut squash. Carefully trim off both ends of the squash. Stand it upright on a cutting board and use a sturdy vegetable peeler or sharp knife to remove the tough outer skin. Slice the squash in half lengthwise and use a spoon to scoop out the seeds and fibrous strands.
Step 3: Cut the peeled and deseeded butternut squash into uniform 1-inch cubes. Aim for consistent sizing to ensure even cooking.
Step 4: Place the cubed butternut squash into a large mixing bowl. Drizzle generously with 2-3 tablespoons of olive oil, ensuring every piece is lightly coated. Add the salt, black pepper, and if using, brown sugar or maple syrup, and optional spices like cinnamon or nutmeg.
Step 5: Toss everything together with your hands or a large spoon until the squash is evenly coated with the oil and seasonings. Make sure no piece is left unseasoned for the best flavor in this butternut squash recipe.
Step 6: Spread the seasoned butternut squash in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to allow for proper roasting and caramelization, avoiding steaming.
Step 7: Roast for 20-30 minutes, flipping the squash halfway through the cooking time. Continue roasting until the squash is tender when pierced with a fork and beautifully caramelized and slightly browned around the edges. Keep a close eye during the last few minutes as cooking times can vary.
Step 8: Remove from the oven and serve hot. Garnish with fresh herbs like rosemary or thyme, if desired, for an added aromatic touch to your butternut squash recipe. Enjoy this delightful side dish!