Butternut squash can be a pain in the posterior to cut up. The secret to chopping it up with ease is to cut off both ends and peel the skin with a sharp vegetable peeler before hacking away at it.
Here’s how I roast my butternut squash:
Preheat your oven to 400°F. I like to use the convection roast function on my oven because the squash comes out crisper on the outside.
Peel, seed, and chop your squash into uniform pieces and place on a aluminum foil lined baking sheet.
Melt 2-3 tablespoons of lard in the microwave (nuke in 30 second intervals until it liquefies).
Toss the squash with the melted lard, salt, and pepper.
Roast for ~45 minutes, tossing the squash every 15 minutes or so.