2 ½ pounds whole butternut squash (or about 3 cups cubed)

2 tablespoons olive oil

1/3 teaspoon Seasonello (or substitute with salt, black pepper, garlic powder, and optional paprika)

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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel, seed, and cube the butternut squash into 1-inch pieces.
In a large bowl, toss the squash cubes with olive oil and Seasonello (or chosen seasoning) until evenly coated.
Spread the squash in a single layer on the prepared baking sheet.
Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
Remove from the oven and serve warm.

Add a sprinkle of cinnamon or nutmeg for a sweeter, fall-inspired flavor.

Toss in chopped fresh rosemary or thyme for a savory herb version.

Drizzle with balsamic glaze or honey before serving for extra sweetness.

Mix with other roasted vegetables like carrots, parsnips, or Brussels sprouts.

Sprinkle with toasted nuts or seeds for added texture.