Step 1

Preheat oven to 400 degrees F. Arrange oven racks so that one is in the upper third of oven and the other is in the lower third.

Step 2

Line two baking sheets with parchment paper.

Step 3

Peel and seed the butternut squash. Chop it into 1-inch cubes.

Step 4

Place squash on the baking sheets.

Step 5

In a small bowl, whisk together the olive oil, cinnamon, salt and pepper. Pour over the squash. Use your hands to toss until the squash is evenly coated. Spread the squash out on the pans so that it is in a single layer.

Step 6

Bake squash in the preheated oven for 15 minutes. Use a spatula to flip the squash and then rotate the pans top to bottom in the oven. Bake for 15-20 minutes more, until squash is soft and lightly browned on the edges.

Step 7

Preheat oven to 375 degrees F.

Step 8

Line a baking dish or rimmed baking sheet with parchment paper or foil.

Step 9

Cut the butternut squash in half lengthwise. Scoop out the seeds.

Step 10

Drizzle the squash with olive oil and rub it over the cut side of the squash. Sprinkle with salt and pepper. (Omit oil and seasonings if you plan to puree the squash for baking.)

Step 11

Place squash, cut-side-down, in the prepared baking pan. Pour 1/2 cup water into the pan.

Step 12

Roast in the oven for 35-45 minutes, until the squash is soft when pierced with a fork.

Step 13

Let cool slightly and then scoop the flesh out from the skin. If desired, you can serve the butternut squash mashed with butter and brown sugar or pure maple syrup. Or puree it to use it in your favorite butternut squash recipes.