Use a good sharp knife and peeler. This makes all the difference in getting the job quickly.

Slice the top and bottom of the butternut squash and discard (step 1).

Using the vegetable peeler, peel the skin to expose the beautiful orange color of the squash (step 1).

Now place the squash upright and slice it right through the middle vertically (step 2).

Scoop the seeds and the fiber around it. I find using a spoon is very helpful when scooping (step 3).

Now chop the butternut squash into equal 1-inch pieces (step 4). Keep the size as even as possible. This ensures that they roast uniformly.

Preheat the oven to 400 F.

Once the butternut squash is prepped and chopped (see above for instructions on how to prep the squash), place it in a bowl.

Add all the ingredients mentioned - spices, maple syrup and olive oil and toss around to coat well.

Place the prepared squash on a baking sheet.

Bake for 25 to 30 minutes flipping the squash once in between.

I like my squash roasted but not too dark. If you prefer more caramelization on the squash, you could further roast it for 5 more minutes. Make sure to flip it once again to ensure even roasting.