Step 1

Preheat oven to 375 degrees F. Line a sheet pan with parchment paper and set it aside.

Step 2

Trim the stem: Place the whole butternut squash on its side on your cutting board. Hold it firmly in the middle with your non-dominant hand. Trim the stem (the top) by cutting about ½-inch off.

Step 3

Halve it: While still holding it firmly on its side, cut it vertically (or from top to bottom direction) in the middle. I recommend cutting one side first and then turning it around and cutting the other side next. As you are cutting you may have to jerk it back and forth while applying a little pressure to loosen it*. Remove the seeds with a spoon.

Step 4

Place the halved butternut squash cut side up on a baking sheet lined with parchment. Brush the cut side with olive oil and sprinkle it with salt and pepper.

Step 5

Roast in the oven for about 50-55 minutes or until it turns golden brown. The timing might be a bit more or less depending on the size of your butternut squash. You can also check doneness by inserting a knife in the flesh of the squash. If it comes in and out easily it should be ready to go.

Step 6

Let it cool for 5 minutes, use it in your recipe right away or scoop the flesh to use it later.