Ingredients:

  • 3 lbs butternut squash, peeled and cut into 1-inch cubes
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground cinnamon

Instructions:

  1. Peel the squash thoroughly, remove the seeds, and cut the flesh into uniform 1 inch cubes. Note: Uniform size means they all finish cooking at once.
  2. In a large bowl, toss the cubes with olive oil, maple syrup, salt, pepper, and cinnamon until every cube is evenly coated.
  3. Preheat oven to 400°F (200°C).
  4. Line a baking sheet with parchment paper.
  5. Spread the cubes in a single layer with space between each piece. Note: As [Serious Eats](https://www.seriouseats.com) often points out, overcrowding is the enemy of roasting.
  6. Roast for 15-20 minutes.
  7. Flip the cubes using a spatula to ensure both sides hit the heat.
  8. Roast another 15 minutes until edges are mahogany colored and centers are tender.