Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper and set aside.
Use a vegetable peeler to carefully peel the butternut squash, then halve it lengthwise with a sharp chef’s knife.
Scoop out the seeds from each half with a spoon, discarding or toasting them for a snack if desired.
Cut the squash into roughly 2-inch cubes, aiming for even sizes so they cook uniformly.
In a large bowl, toss the cubes with olive oil, salt, pepper, and smoked paprika or cumin if using, ensuring each piece is well coated.
Spread the seasoned squash cubes in a single layer on the prepared parchment-lined baking sheet.
Roast in the oven for about 30-40 minutes, turning halfway through with tongs, until edges are golden and caramelized, and the squash is tender when pierced with a fork.
Remove from the oven and let cool slightly; the aroma should be sweet and smoky with crisp edges.
Finish with a squeeze of lemon juice or a drizzle of honey to brighten the flavors, if desired.
Serve warm as a side dish or enjoy in a bowl on its own, savoring the soft, caramelized cubes with their rich, earthy taste.
