Cinnamon Roasted Butternut Squash (Edit)

1 butternut squash, peeled, seeded and cut into 1-inch cubes

2 tablespoons olive oil

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1 teaspoon kosher salt

Dash of cayenne (optional)

Preheat oven to 425 °F

Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated

Place silicone baking mat on baking sheet(s)

Tumble coated squash onto baking sheets and spread into one layer (try not to crowd them too much or else they will not brown)

Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender, 40 to 45 minutes