Wash and dry the squash. 

Using a fork poke holes in the butternut squash all around it.

Heat it up in the microwave on high for 3 minutes.

Use a clean kitchen towel to remove it from the microwave and set aside to cool.

Allow it to cool to the touch.

Preheat the oven to 400.

Then peel the squash. 

Add the seasonings and olive oil into a medium bowl and set aside.

Cut the squash and remove the pulpy seeds.

Cut it into 1 inch cubes and add to bowl with seasonings.

Toss together until squash cubes are evenly coated.

Line a large baking pan with parchment paper. 

Spread the cubed squash out on the pan. Allow as much space between each piece as possible and avoiding stacking. 

Roast in the oven for 25 minutes or until the squash is fork tender.