Maple Roasted Squash

One of the reasons that I love Fall is the appearance of squash in the supermarkets that is locally grown.  I tried growing my own and got lots of beautiful flowers but yielded no squash.  I usually just cut them in half and place a little water in the bottom of the pan and steam them, season with salt and pepper and lots of butter.  I decided to try something new this time.  There's just a faint hint of the maple syrup...nothing over the top with this recipe.  

Maple Roasted Squash

1 Kaboucha squash, skinned and cut into cubes
1 tbsp extra virgin olive oil
2 tbsp real maple syrup
1 tsp salt
1/2 tsp cinnamon

Skin and cut the squash into cubes - mine were 3/4 - 1" in size.  Place into a large bowl.  Drizzle the olive oil, syrup, salt and cinnamon on top.  Use your hands and toss the squash cubes so it's all evenly coated.  Turn out onto a non-stick aluminum foil lined jelly roll pan.  Bake for 30 minutes at 350°.