Set the oven rack to the center position and preheat to 400ºF (204ºC).

Wash and thoroughly dry the butternut squash.

Place the squash on a sturdy cutting board. Use a sharp chef’s knife to trim the stem and bottom of the squash.

Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions.

Use a large spoon to remove the seeds. If desired, wash, separate and dry the seeds for roasting later.

Line a large baking sheet with foil. Grease the foil with 1 tablespoon of olive oil, use a paper towel to spread evenly.

Brush the flesh of the squash with 1 tablespoon of olive oil. Place the squash cut side down and evenly spaced on the baking sheet.

Roast until a knife can easily pierce into the flesh, about 30 to 45 minutes depending on the squash's size.

Carefully turn the squash over with tongs and season with salt and pepper. Serve as is or proceed with maple glaze.

In a small bowl, combine maple syrup, cinnamon, and nutmeg. Brush evenly on the flesh and roast until the surface is caramelized, about 8 to 10 minutes.