Preheat your oven to 400°F (200°C).

Peel the butternut squash, slice off the ends, cut it in half, and scoop out the seeds. Chop it into 1-inch cubes.

In a medium bowl, melt the unsalted butter, then mix in the brown sugar and salt until combined.

Coat the diced butternut squash in the buttery mixture until evenly covered.

Spread the squash on a baking sheet in a single layer and roast for about 40 minutes, flipping halfway through.

Check for doneness by piercing a piece with a fork, and continue roasting if necessary.

Remove from oven, let cool slightly, and serve warm.