Step 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).

Step 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.

Step 3

Remove from the oven and let look cool before handling.

Step 4

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.

Step 5

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).

Step 6

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!