Step 1: Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper for easy cleanup.
Step 2: Prepare the butternut squash. Carefully cut off both ends of the squash. Using a sturdy vegetable peeler, remove the tough outer skin. Cut the squash in half lengthwise and use a spoon to scoop out the seeds and stringy pulp. Cut the peeled squash into 1-inch cubes. Aim for uniform pieces to ensure even cooking.
Step 3: In a large bowl, combine the cubed butternut squash with olive oil, salt, and black pepper. If desired, add maple syrup, brown sugar, or dried herbs. Toss everything together until the squash pieces are evenly coated.
Step 4: Spread the seasoned butternut squash in a single layer on the prepared baking sheet. Ensure there is enough space between the cubes; if the pan is overcrowded, the squash will steam instead of roast, preventing caramelization. Use a second baking sheet if necessary.
Step 5: Roast for 25-30 minutes, flipping the squash halfway through, until it is tender when pierced with a fork and has beautiful golden-brown, caramelized edges. The cooking time may vary slightly depending on your oven and the size of your squash cubes.
Step 6: Remove from the oven and serve hot. A sprinkle of fresh parsley or chives can be added for garnish, if desired.