Once you know how to roast butternut squash, life will get a lot more delicious! Simple roasted squash with sage can be eaten on its own or in recipes.
Peel and cut the butternut squash into half moons (or cubes if you prefer).
Toss the squash slices in a bowl with the olive oil, salt, and sage leaves.
Spread the squash slices in a single layer onto a parchment-lined baking sheet.
Roast the squash in the preheated oven for about 30-40 minutes or until they are tender and just starting to brown, flipping halfway through.
Notes
I find the best way to prepare the squash is to first cut off the stem and base ends, then cut the squash in half crosswise (not lengthwise). Then stand the pieces up on a flat side and use a chef’s knife or paring knife to cut off the peels - I find this is easier than using a vegetable peeler, but if you have a good peeler you can try that. Then cut each peeled chunk in half lengthwise and scoop out the seeds. Lay the squash pieces on their flat sides and slice into half moons.