• Preheat the oven to 180 degrees Celsius (356 F).

Whole Roasted Butternut Squash

• Grease a large baking dish with olive oil.
• Add the squash to the baking dish and place into the oven and bake for one hour to one and a half hours. This will depend on the size of the butternut squash. The squash is baked when you can easily pierce the squash through the centre with a fork.
• Remove the squash from the oven and allow to cool to the touch. Once cool enough to touch, slice the squash in half with a sharp knife. Remove the seeds with a spoon and peel of the skin with clean hands.

Roasted Butternut Halves

• Use a sharp knife to slice the butternut squash in half lengthways. Use a spoon to scoop out the seeds and discard.
• Drizzle with olive oil and season with salt and pepper.
• Place the butternut squash halves into a large greased baking dish and place into the oven at 180 degrees celsius (356 F) to bake for 1 hour to 1 hour and 15 minutes, depending on the size of the squash. The butternut squash is roasted when it is golden brown on the outside and can be pierced with a fork.

Roasted Butternut Squash Cubes

• Use a sharp knife to remove the ends from the butternut squash. Slice in half lengthways and remove the seeds. Using the knife, carefully slice the skin off the squash. Cut into 1.5cm cubes.
• Place the cubes onto a parchment paper lined baking tray. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly and then spread out into a single layer.
• Place the tray into the oven at 180 degrees Celsius (356 F) for 45 minutes (for soft butternut squash) or 1 hour (for slightly crispy on the outside, golden brown butternut squash cubes.