Preheat oven to 400 F. Peel a small butternut squash and slice lengthwise. Scoop out the seeds and dice the squash into cubes. In a large bowl combine the squash with oil, salt, pepper and herbamare (if using). Once it's well coated, add squash to an oven-safe saute pan or spread out onto a baking sheet. Roast for about 30 minutes, or until just about tender and caramelized.