Peel and cut the butternut squash into small cubes about 1/2-inch thick.

Bring a medium pot of water to a boil. Add the squash and cook for about 5 to 6 minutes until fork tender (test a piece to see if it is done).

Drain, then place in a medium bowl. Mix with the olive oil, kosher salt, garlic powder and fresh ground black pepper. Add additional seasonings as desired.