Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Set aside.

Pierce the bulb end of the butternut squash four or five times all the way around with a very sharp knife then microwave for 1-1/2 minutes to help soften the squash. Slice the top and bottom off then cut the squash in half to separate the bulb end from the straight end. Peel the straight end, slice into four planks, then chop each plank into a large cube and add to a large bowl. Peel bulb end then slice in half and remove seeds. Slice into wedges then chop.

Toss butternut squash cubes with extra virgin olive oil, salt, garlic powder, and pepper then arrange on prepared baking sheet. Bake for 20-30 minutes (depending on how large you cut your cubes,) then drizzle with balsamic vinegar to taste while still hot, and then serve.