1 butternut squash (peeled, seeds removed, and cubed)
2 Tbsp olive oil or butter (u can add more)
3 Tbsp honey
1/2 - 1 teaspoon cinnamon (depending on how much you want)
Salt and pepper
Dried mixed herbs
Method
Preheat oven to 175 degrees C.
Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
In a large bowl, toss squash with olive oil or melted butter, honey, herbs, salt, pepper and cinnamon until all pieces of squash are lightly coated.
Spread squash in a single layer on the baking sheet (if you need to use two sheets to make sure they are all in a single layer, please do that - if there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
Bake in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
You could add some pecans and fresh sage before popping into oven.
If you in a rush you can easily use stove top. Heat the pan with olive oil or butter. Season the butternut with the spices and add to pan on low to medium heat covered and stirring occasionally.
When almost tender turn up the heat to get that charred look.
