- 1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
- 3 tablespoons grapeseed oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Place the squash on a sheet pan and drizzle with the 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 spatula.