Don’t worry about peeling the squash. Just give the skin a wash.
Slice the top off the squash and discard. Now cut the next section of the squash into rings. When you get down to the seeds, use your knife to cut slices around the seed cavity. These sections will be quite thick so cut them into fingers.
Lay the butternut squash pieces on a lined baking tray, and bake for about half an hour at 200C. Turn half way through cooking. They are done when the flesh is soft and they are starting to char slightly around the edges.