Adapted from foodnetwork.com
large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
tablespoons good olive oil
teaspoons kosher salt
teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.