Preheat the oven to 400F. Lightly spray 2 large baking sheets with oil.
Trim the top portion of the butternut that can be spiralized reserving the bottom for another recipe. Trim the top off and peel the skin off.
Cut the butternut in 2 pieces so it’s easier to handle, then spiralize using the thickest noodle setting of your spiralizer. Cut into 6 inch lengths so it’s easy to eat.
Transfer to the prepared baking sheets and drizzle each with 1 teaspoon oil, 1/4 teaspoon salt and black pepper to taste.
Roast until soft, 7 to 10 minutes.
The top straighter part of the butternut is the only part that can be spiralized as the bottoms part with seeds is not solid and therefor it would not work. For this recipe you’ll need one large butternut for two people. The top part that gets spiralized should be about 20 ounces once trimmed and peeled.