Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the butternut squash. Carefully cut off both ends of the squash. Using a sturdy vegetable peeler, remove the tough outer skin. Cut the squash in half lengthwise and scoop out the seeds and stringy bits with a spoon. Cut the squash into 1-inch cubes, aiming for uniform size for even cooking.
Step 3: In a large bowl, combine the cubed butternut squash with 2 tablespoons of olive oil, salt, and black pepper. Toss well to ensure all the squash pieces are lightly coated.
Step 4: Spread the seasoned squash in a single layer on the prepared baking sheet. Ensure there's enough space between the pieces; overcrowding will steam the squash instead of roasting it. Use two baking sheets if necessary.
Step 5: Roast for 20 minutes, then remove the baking sheet from the oven.
Step 6: While the squash is roasting, whisk together the honey, balsamic vinegar, and the remaining 1 tablespoon of olive oil in a small bowl.
Step 7: Drizzle the honey-balsamic mixture over the partially roasted squash on the baking sheet. Toss gently to coat all the pieces.
Step 8: Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the squash is tender, caramelized, and slightly browned at the edges. Keep an eye on it to prevent burning.
Step 9: Remove from the oven and serve hot. Garnish with fresh thyme or rosemary if desired.