Place the butternut squash cubes into a large bowl, and toss well with the oil, salt, and black pepper.
Pour the prepared butternut squash onto the parchment lined baking sheet, scraping any oil from the bowl onto the paper as well.
Spread in an even layer, then roast for 30 minutes, until the squash is starting to brown on the edges.
Use a turner to flip and redistribute the squash throughout the pan, and roast for another 10-20 minutes, until the squash is soft and thoroughly caramelized on the outer surfaces, but not burned. It's important to keep your eye on it.
Let the butternut squash cool slightly for a couple minutes, then serve!
*If you're purchasing pre-cut butternut squash, this equals 6 cups of cubed squash.