Originally Posted by UnderstandBlue
I cube the squash, and then toss it in olive oil, drizzle balsamic all over it and salt it and then cook it on parchment paper on a cookie sheet in a single layer until they're soft on the inside, browned on the outside - almost like a rustic hashbrown - they are DIVINE.
Hard to cut up though and my store doesn't sell frozen cubed butternut.
Believe it or not, I made DH cut mine in half one year on the bandsaw. I deseed it and roast it in the oven with butter, maple syrup, and nutmeg in the wells.