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Preheat the oven to 375 degrees.
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Line a baking pan with foil or parchment paper. (If using foil, grease with olive oil.)
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On a cutting board, cut off both ends of the butternut squash. Cut the squash lengthwise, then cut both pieces in half.
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Using your knife or a vegetable peeler, peel off the skin (you can also do this step before you cut the squash, but I find it more manageable to cut when it is in several pieces).
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Remove the seeds and pulp with a fork or spoon and discard.
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Lay the flat sides down of the squash and cut into 1 inch slices. Then you will cut those slices into 1 inch cubes.
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Add cubed squash to a large bowl and toss in olive oil.
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Add cinnamon and toss to evenly coat the squash.
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Spread cubed squash onto prepared baking sheet and sprinkle evenly with salt.
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Roast in oven for 30 to 45 minutes, until the squash is very tender (poke with a fork).
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Remove from oven and let cool a few minutes before serving.