Preheat the oven to 400°F (200°C).
Prepare the butternut squash. Wash and scrub the squash well to remove any dirt. Pat it dry, then carefully cut it in half lengthwise.
Remove the seeds. Use a spoon to scoop out the seeds and stringy bits from the center of each half.
Score the flesh. Using the tip of a sharp knife, score the flesh in a crosshatch pattern, as shown in the photos. Be careful not to cut all the way through the skin.
Season the squash. Place the squash halves cut-side up in a baking dish or on a parchment-lined baking sheet. Brush the flesh generously with olive oil, then season with salt and pepper. Add your favorite herbs or spices—I like thyme, but garlic, rosemary, sage, curry powder, turmeric, or za'atar are also delicious.
Roast. Roast for about 40 minutes, depending on the size of your squash. To check for doneness, insert the tip of a sharp knife into the thickest part of the flesh. It should slide in easily and the squash should be tender all the way through. If it still feels firm, continue roasting for another 10 to 15 minutes.
Serve. Serve hot, scooping the tender flesh directly from the skin with a large spoon. If the flesh doesn't come away easily, the squash needs a little more time in the oven.
