Most squashes are pretty similar, but I think butternut squash is one of the easiest to cook , and here's my favorite way to do it.
1 butternut squash- any size
Whole black pepper
Preheat the oven to 400 degrees Fahrenheit (205 Celsius).
This is a butternut squash. You can get them in larger or smaller sizes, and they sometimes come in funky-looking shapes. They all taste the same on the inside though, and the only change it would make to this recipe is if you get a really big one, you might need a second cookie sheet.
Trim the top off, and then I recommend you slice the squash in half to make it easier to handle. Peel the squash with a vegetable peeler. The bottom half can sometimes be a little difficult to grip because of it's size- feel free to slice it in half again through the base to make it easier to hold while you peel.
If you didn't slice the bottom half of the squash into pieces during the previous step, do so now. Use a knife to trim the brow bits off of the bottom.
Using a spoon or ice-cream scoop, clean out the insides of the bottom half. Most squashes have a hollow-ish interior like this, with pumpkins being the most famous of course.
Chop the squash into pieces approximately 1/2-inch cubed. During this step some of the juice from the squash will get on to your hands, and it feels a little weird when it dries. It should scrub right off though- don't worry about it.
I'd recommend starting out by making slices out of the top-half and wedges from the bottom, and then going from there. If you're pressed for time, you could probably also just cut it in to thin strips.
Don't worry about making the pieces all the exact same size or perfect cubes- when you're turning circles into squares it's not going to come out cleanly all the time.
Put the squash in a mixing bowl and add a splash of Olive Oil (a few tablespoons), then mix it up to evenly coat the squash. You can add a little more oil if you think you need it, but don't overdo it or it makes the next step harder.
Add about 2 teaspoons of seasoned salt and 1 teaspoon of fresh ground black pepper, then mix well. Add another teaspoon of salt and another teaspoon of pepper and mix again, to ensure everything is evenly coated.
If you don't have seasoned salt, you can use regular salt, though cut back on the volume a bit. To make your own seasoned salt, mix 1 tablespoon regular salt with 1 teaspoon each of turmeric, paprika, and garlic powder.
Spread the squash out on a cookie sheet, one layer deep. Place in the over and bake for 25-30 minutes.
Take the squash out, then use the spatula to flip the pieces over. Put back in the oven and cook for another 20-25 minutes.
If you'd like to brown the squash a little bit, you can turn the broiler on in your oven and broil for 2-4 minutes. However, keep a close on it. The broiler can take things from warm to burnt faster than you would believe.
This squash is great as a sidedish, and I also like to put it in pork tacos that I make.
You can cook potatoes the same way, just turn the oven up to 425 instead.