This is my current favorite way to eat butternut squash. So simple, but oh so delicious. I'm constantly picking cubes of roasted squash off the pan before I even get it to the table.
Roasted Butternut Squash
Preheat the oven to 375 degrees. Cut the squash in half. (To make this easier, first cut a 3-inch lengthwise slit in one side of the squash and microwave it for 5 minutes, then cut all the way in half.) Scoop out the seeds and remove the skin with a sharp vegetable peeler. Cut the peeled squash into 1-inch cubes. Place on a large, rimmed baking sheet. Drizzle with olive oil. Use your hands to gently toss and coat the squash evenly. Sprinkle with sea salt and a grating of fresh nutmeg if desired. Bake for 30 to 35 minutes, stirring once or twice. The squash should be tender and have some browned edges. Serve warm.
My Titan peeler works well for this job.
Roasting squash or pumpkins for puree (to use in pies, bread, muffins, pancakes, etc.)
Follow instructions above but don't peel the squash. Place the halves cut side down on an oiled or parchment lined baking sheet and bake for 45 minutes to 1 hour, until tender and pierced easily with a fork. Let cool, then remove the peel. Puree in a blender or food processor or mash with a potato masher until smooth. Use within a few days or freeze in heavy-duty freezer bags.