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• Preheat oven to 400º
  To prepare a butternut squash:
  
• Cut off smaller top end - this portion has no seeds
• Cut this end in half lengthwise by standing the cut end on a cutting board and slicing down through the middle
• Keep the sides together, rotate a half turn and cut again down the middle to create quarters
• Peel the quarters and cut them approximately in half cross-wise
• Now place the cut side of the squash bottom half on the cutting board and cut in half (this is the portion with the seeds)
• Using a large spoon, remove seeds and fibrous parts of the cavity
• Cut each half in half for quarters, or again for eighths
• Peel the quarters or eighths
• All the pieces you have should now be of similar weight and although different shapes will cook approximately the same length of time.
  To roast the squash
  
• Place squash pieces into a large bowl and drizzle about 2-3 tablespoons olive oil over the top
• Toss with your hands, making sure all surfaces are coated with oil
• Place squash pieces in a single layer on a foil lined cookie sheet and sprinkle with kosher salt and freshly ground pepper
• Roast for about 35-45 minutes - the squash should be fork tender (a little browining is nice too but don't let it get too mushy)
  
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