Cut the long neck of squash into circles. Remove the seeds from the bulbous part and cut it into wedges.
Combine squash, garlic, salt and extra-virgin olive oil in a bowl.
Lay out on a cookie sheet, lined with parchment paper, in one even layer. Roast at 450 degrees for approximately 15 minutes, turning over halfway through, to prevent burning.
Cook until lightly colored and tender.
Recipe by iEatGreen at https://www.ieatgreen.com/roasted-butternut-squash/