Preheat your oven to 400°F (200°C). Begin by peeling the butternut squash and cutting it into 1.5-inch cubes, or opt for more rustic, chunky shapes if you prefer. If using pre-cut squash, simply measure out 5 cups. This will make roasting more even and help the flavors penetrate better.

Line a sheet pan with parchment paper for easy cleanup. Spread the chopped butternut squash evenly on the pan. Drizzle the extra-virgin olive oil over the squash, then sprinkle the dried rosemary, garlic powder, salt, and black pepper. Use your hands to toss and coat the squash thoroughly with the oil and seasonings—this ensures every piece is flavorful. I find that massaging the oil and spices in helps the seasoning stick and roast more evenly.

Place the seasoned butternut squash in the preheated oven. Bake for 30 minutes at 400°F (200°C). After the initial bake, use a spatula to flip the squash pieces, ensuring they cook and caramelize evenly on all sides. Return the pan to the oven and continue baking for another 30 minutes, or until the squash is fork-tender and golden brown around the edges. I like to let the squash get a little extra caramelized for richer flavor—you can leave it in for up to 5 extra minutes if you like crispier edges.