Preheat your oven to 200°C (400°F). This ensures a hot environment for caramelization.
Use a paring knife and cutting board to peel the butternut squash, then cut off the ends and scoop out the seeds.
Cut the squash into thick, uniform cubes—about 1 to 1.5 inches—so they roast evenly and caramelize nicely.
Place the cubed squash in a large bowl, drizzle with olive oil, then sprinkle with salt and smoked paprika. Toss gently with a silicone spatula until all pieces are evenly coated.
Spread the seasoned squash cubes in a single layer on a baking sheet, ensuring they aren’t overcrowded for even roasting.
Roast in the oven for about 25-30 minutes, shaking the pan halfway through to promote even browning and caramelization.
Check the squash for doneness — edges should be golden brown and caramelized, and the interior tender and soft when pierced with a fork.
Remove from the oven and let cool slightly. Toss with lemon zest for a fresh, citrusy aroma that brightens the smoky sweetness.
If desired, drizzle with honey for extra sweetness or harissa for a spicy kick, then serve warm or at room temperature.
