Preheat the oven to 425 degrees F. Line a full sized sheet pan with parchment paper or foil for easy clean up.
Prep the butternut squash: Remove the peel using a vegetable peeler. Using a sharp knife, slice off the stem and bottom inch of the squash. Cut the squash in half to separate the stem and rounder base, then cut in half lengthways. Use a spoon or ice cream scoop to remove the seeds and stringy parts. Dice the squash into 1 inch pieces.
Transfer the diced squash to a large mixing bowl. Drizzle with olive oil and salt. Toss to combine.
Spread the squash into an even layer on the sheet pan, careful not to overlap pieces. Add freshly ground black pepper to taste.
Roast at 425F for 30-35 minutes total. After 15 minutes, remove from the oven and stir the pieces to promote even cooking. Return to the oven and cook until the squash is fork-tender and golden.
Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days.
Can I freeze roasted butternut squash? Yes, but the texture will be a little softer. To keep the squash from sticking together, lay it out on a cutting board or baking sheet. Transfer this to the freeze and freeze until solid. Transfer the frozen pieces to a freezer safe container and freeze for up to three months. Let thaw overnight in the fridge before reheating.
For a sweet option, decrease the salt to ¼ teaspoon and omit the black pepper. To the roasted squash add ½ teaspoon ground cinnamon, a couple pinches of nutmeg and 1-2 tablespoons brown sugar.