Preheat your oven to 425°F (220°C) and grease a large baking sheet. Peel the butternut squash using a regular vegetable peeler, then slice it down the middle lengthwise. Use a spoon to scoop out the seeds and innards, discarding them. Chop the squash into 1-inch pieces and arrange them in a single layer on the prepared baking sheet.

Drizzle the olive oil over the butternut squash pieces. Use two spoons or your hands to toss the squash, ensuring all pieces are well coated in oil. Sprinkle evenly with salt, black pepper (choose the desired amount), dried Italian seasoning or Herbes de Provence, and garlic powder. Toss once more to distribute the seasonings.

Place the seasoned squash in the preheated oven and bake for 20-25 minutes. The squash should be very tender and just starting to brown on the edges. Remove from the oven. I always check a piece by poking it with a fork—if it slides in easily, you know it’s done!

For an extra rich and nutty flavor, melt the butter in a medium saucepan over medium-high heat. Let it come to a simmer and continue cooking until it turns from pale yellow to a deep golden-brown color. Immediately remove from heat and transfer the browned butter to a bowl to keep it from overcooking.

Spoon the browned butter (from Step 4) over the roasted squash. Serve immediately for the best flavor and texture. If you’re not using the butter, simply serve the roasted squash as-is. Sometimes, I like to sprinkle a little extra black pepper just before serving to really bring out the savory notes.