Let’s dive into the process, recalling the times when I’d watch my grandmother deftly handle the squash, her hands moving with the grace of years of practice:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Peeled and seed the butternut squash. Cut it into 1-inch cubes, trying to keep them as uniform as possible for even cooking.
3. In a large bowl, toss the squash cubes with olive oil, salt, pepper, garlic powder, and thyme until they are well-coated.
4. Spread the seasoned squash evenly on the prepared baking sheet in a single layer. Avoid overcrowding, as this can lead to steaming rather than roasting.
5. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and the edges are beautifully caramelized, stirring halfway through for even browning.
6. If desired, drizzle with honey or maple syrup in the last 5 minutes of roasting for a touch of sweetness.

Every time I make this, I’m reminded of the joy of sharing food with loved ones—a tradition I’m delighted to pass on to Olivia and Isabella.