Start by slicing the stem end off the butternut squash. Then lay the whole squash on its side and cut it in half lengthwise.
Use an ice cream scoop or hard spoon to scrape out all the seeds and stringy bits.
Rub a teaspoon of olive oil over the orange flesh of each squash half. For best coverage, use your bare hands for this.
Place the squash halves flesh side up on a parchment-lined sheet pan. If you don’t have parchment paper, line the baking sheet with aluminum foil or leave it bare.
Transfer the butternut squash to an oven preheated to 425 degrees. Cook for 50 to 60 minutes.
Remove the oven. Cut into chunks to serve immediately.Or let it cool and use an ice cream scoop to remove the flesh for mashed butternut squash or butternut squash soup.
Notes
The cook time in this recipe is for a 2 pound squash. Adjust the time up or down depending on the size of your squash.