On a steady surface cut off ½” of the bottom and the top of the squash (including the stem) and discard.

Cut off the “bulb” portion of the squash.

Using a peeler, peel off the skin of both sections of the squash. Discard the peel.

Slice the bulb in half. Scoop out the seeds and the pulp. Discard.

Slice the long piece of the squash in half.

Using a sharp knife, cut all three large pieces of the squash into slices, about ½” or whatever size dice you need. Always try to use a flat surface to steady your squash when possible.

Stack 2-3 slices of squash on top of each other at a time, and cut ½” pieces lengthwise. Then, make a crosswise cut to make a ½” dice. Repeat with remaining squash, until all the squash is diced.

Preheat oven to 425ºF. Place a piece of parchment on a rimmed baking sheet.

Place diced butternut squash, oil, and salt on the baking sheet. Toss together to coat. Spread the squash evenly out on the pan, making sure the pan isn’t overcrowded. Use two pans if necessary.

Roast in the oven until tender, tossing halfway through, about 25-30 minutes.