The Hangry Chickpea
Cut off the ends of your butternut squash, separate the fat part from the skinny half, then peel with a vegetable peeler.
Hint: use knife closest to the handle for max power.
Cut the fat part in half, and remove seeds with a spoon and discard. Hands work too!
Stand both halves onto a flat edge, and slice into planks.
Slice planks into rods, and rods into cubes. Use the flat edges to your advantage, avoid stabilizing squash on a non-flat edge.
Oil with a high smoke point like grapeseed oil works well. Add salt and pepper for seasoning, plus thyme or rosemary if desired.
Remove from oven halfway through to flip and let steam escape. Cook until edges start to brown & dry out slightly. Cubes will be soft like a baked potato.
...details and recipes with butternut squash.