Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Peel the butternut squash with a vegetable peeler, cut it in half lengthwise with a sharp knife and scoop out the seeds with a spoon.Put the squash flat on a cutting board and cut ⅓ inch (about 1 cm) slices.

Transfer the slices to the baking sheet, then season with salt, pepper, crushed garlic, rosemary needles, chopped sage leaves, and thyme leaves.Toss to spread the seasoning, then arrange the slices on a single layer without overlapping.

Bake for 30 minutes, until the squash is fork-tender and slightly browned.

Transfer onto a serving platter and serve as a side dish for a weeknight dinner or a special holiday meal.

Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Peel the butternut squash with a vegetable peeler, cut it in half lengthwise and scoop out the seeds.Put the squash flat on a cutting board and cut ½ inch (about 1.5 cm) slices, then cut each slice into cubes.

Transfer the cubes to the baking sheet and season with cinnamon, maple syrup, a pinch of salt, and rosemary needles.Optionally you can also add grated nutmeg, ground ginger, and a pinch of cayenne pepper.Toss to spread the seasoning, then arrange on a single layer without overlapping.

Bake in the oven for about 30 minutes, until the roasted butternut squash is tender and slightly brown.

Transfer onto a serving platter and serve. These are perfect for a memorable holiday meal.