1 butternut squash, sliced in half lengthwise, seeds scooped out
2 teaspoons olive oil
Salt and pepper
Preheat oven to 400 degrees
Drizzle each squash half with 1 teaspoon of olive oil, and sprinkle with salt and pepper. Rub the oil and salt all over the squash to make sure it’s distributed evenly
Place your squash cut side down on a baking sheet and roast for 45 minutes to 1 hour, maybe longer depending on the size of your squash. It almost always takes the full hour for me, or at least somewhere past 50 minutes. Make sure the squash is VERY tender when pierced with a fork or knife before pulling it out of the oven.
If you want to be extra awesome and roast those squash seeds, I have a recipe for that within this post.