First things first. Grab that three-pound butternut squash. I recommend you find a good cutting board, maybe one with a bit of a grip. Peeling this squash can be quite a workout, so take your time. Use a sharp vegetable peeler, and watch your fingers!

Once peeled, chop it into cubes roughly 1-inch in size. The uniform shape ensures even roasting.

Next, take six tablespoons of salted butter. Pop it into a microwave-safe bowl and melt it down. It usually takes about 30 seconds to a minute, depending on your microwave's strength. Keep an eye on it; you don’t want to overdo it.

In a large mixing bowl, combine the melted butter with 1/4 cup of honey, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1 tablespoon of brown sugar, and 1 1/2 teaspoons of sea salt. This mixture is where the magic starts! Stir gently until everything blends beautifully.

Now, toss those cubed butternut squash pieces into your butter-honey mixture. Use a spatula or your hands to ensure each piece gets coated—think of it as giving them a warm hug.

The glaze will cling nicely to the squash, setting the stage for a flavor explosion.

Preheat your oven to 400°F (200°C). While it’s heating, spread the coated squash onto a parchment-lined baking sheet in a single layer. This step is key; overcrowding the pan leads to steaming instead of roasting.

Roast for about 25-30 minutes, turning halfway through. You’ll know it’s ready when the edges turn golden brown and the squash is tender when pierced with a fork.

Once out of the oven, let the butternut squash cool for a couple of minutes. Feel free to drizzle a touch more honey on top for an extra touch of sweetness. It’s perfect as a side dish or even a light dessert. Grab a fork and dig in!