Using your chef's knife, which you might notice in the video I hold with my thumb and pointer finger on either side of the base of the blade, you want to cut off the top part that has the stem. The reason it's good to hold your knife like this is that it gives you more stability and it is less likely to move from side to side. Cut the squash into about three sections, each section should be about four inches long. Then, take your vegetable peeler, and peel off the outer skin. You will probably see green veins. Try to peel the outer layer until the squash is about the same color as the center, this may take more than just once around. Once it is peeled, cut it into small pieces, about one inch.
When all your squash is cut into small pieces, place on one or more baking sheets. You'll want them to be spread out and not on top of one another, they won't roast well if they are crowded. Pour olive oil over the squash, and using a spoon, turn over the squash and move around until all pieces are coated with olive oil. I suppose you could do this in a bowl, but I think it's just as easy to just do it on the baking sheet. Sprinkle with sea salt and freshly ground pepper. A good rule of thumb when applying salt and pepper is that you'll want less pepper than salt.
Roast at 425 for 35 minutes, stirring a few times during the roasting. Stirring them will ensure even cooking and browning. Believe it or not, you are done! Baby likes these, so give them a try with your little ones, too!
Another question I've received is how do you make sure everything is ready at the same time? That is a tough endeavor and it certainly takes planning and execution. Here's the good news about this dish, though, you can prep the squash (cut it up) and store it in the refrigerator until you are ready to cook it. You don't have to worry about it turning color like potatoes. You know you'll need 35 minutes to roast them and getting them ready to go into the oven is a snap with just olive oil, salt and pepper, so you can do that when you're ready to put them in.
As if you needed more reasons to love butternut squash- did you know that compared to sweet potatoes it is lower in calories, carbohydrates and sugar? One cup of sweet potatoes equals 130 calories and the equivalent amount of butternut squash just 63 calories. Hooray butternut squash!