Cut the top of the butternut squash off to get rid of the stem. You may also choose to cut the bottom off, but I usually just leave it.

Next, you'll slice the squash in half vertically. This is the trickiest part, so you'll want to be careful and keep those fingers out of the way. I like to use a method of slicing from the side and from then from the top down to help me stay even.

Now that the squash is cut completely in half, you'll peel the skin off using a good vegetable peeler. 

You can also peel the squash at the beginning, before any cutting, but I find it to be a bit more tedious- not to mention I have smaller hands and handling the half when I'm peeling is much easier than the whole squash. But you can choose when you'd like to peel it- the important thing is that you peel it! Haha 

Once the butternut squash is peeled and cut in half, you spoon out the seeds.

Now it's time to chop! There's no real method to this, but I like to start by slicing each squash half into slices.

And then chop the butternut squash into whatever size chunks you prefer.

I would suggest not cutting them too small or thin, however, as it's more likely to burn while roasting.

How To Roast Butternut Squash

Preheat the oven to 425 degrees F. Place everything on a baking sheet and drizzle with olive oil, then sprinkle salt and pepper. Roast in the oven for 25-30 minutes, until the butternut squash can be easily pierced with a fork.