Preheat the oven to 450 F. Spray a rimmed baking sheet with nonstick cooking spray.
Spread the pieces of squash on the prepared baking sheet. Drizzle the melted butter over the squash and sprinkle it with the brown sugar and salt. Toss the squash until it is evenly coated.
Bake the squash until it is nicely browned and tender, 35 to 45 minutes, stirring it once halfway through the cooking time.
Notes
You can multiply this roasted butternut squash recipe easily to feed a crowd, but you will want to make sure that the pieces of squash are distributed in a single layer on the baking sheet without being at all crowded to get that nice browned, caramel-y exterior.
If you make more than one batch, you’ll likely have to use more than one baking sheet and rotate them on the oven racks midway through roasting.
If the kids want to get in on the squash action, they can scoop the seeds out of the squash and measure the brown sugar and salt. Once you have cut up the squash they can spread it out on the baking sheet, drizzle the butter over it, and toss it with the brown sugar and salt.