Cinnamon Roasted Butternut Squash
Peel squash and remove the seeds. Cut your squash into small pieces. In a large bowl combine squash, olive oil, brown sugar, cinnamon, salt and pepper. Stir until all of your squash is coated with mixture. Spread out in an ungreased baking pan. I actually used 2 glass pans and a cookie tray because I didn't have a pan large enough to spread the squash out without overlapping. Bake at 425 degrees for 25 minutes. Enjoy!