1. Preheat oven to 375 F.

Halved

1. Start by chopping off the top of the butternut squash (where the stem is).

2. From there, cut the squash in half lengthwise (be careful here, folks) and then use a spoon to scoop out all of the seeds and stringy stuff you won't be eating.

3. Simply place the halves face-up in your baking dish, brush with olive oil, and sprinkle with salt, pepper, and any other veggies and herbs you happen to be using.

4. Roast in the oven for approximately 45 minutes, until tender with a fork. Remove from oven and allow to cool. Scoop flesh from the skin and enjoy plain or in your favorite recipes.

Cubed

1. Cut both ends from butternut squash

2. Use a veggie peeler to remove the skin if desired (all winter squash skin is edible, it's just a matter of texture and personal preference(.

3. Cut the squash in half lengthwise, and then cut into the desired cube size. Transfer to a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt, pepper, and other seasonings that may be applicable to a specific recipe. Toss everything together.

4. Roast for 25-30 minutes, or until tender with a fork.