Remove seeds with a spoon and place cut side down on a cutting board. Chop to 1-inch cubes and keep aside.
Place chopped butternut squash on a baking tray and add olive oil, salt, pepper and Italian seasoning. Mix to coat all squash pieces with oil and bake at 370F for 30 mins.
Let cool and use as it is in salads or in soups!
Notes
Storage:
Place roasted butternut squash in an air-tight container or in a zip-lock bag and keep in refrigerator. Can store in refrigerator for 4 days and in freezer for 1 week.