Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
Cut off the ends of the squash. Cut the vegetable in half. Peel off the skin.
Slice squash into 1" thick slices, then cut each one into 1" cubes.
Place squash into a bowl, drizzle with olive oil and honey. Season with salt and cinnamon. Toss to coat. Spread quash in a single layer in the prepared baking pan.
Roast in the oven for 35 to 40 minutes, rotating the pans half way, if needed. Bake until tender.
When done, remove from oven and place in a serving dish.
Use immediately or refrigerate until ready to use.
Notes
This roasted butternut squash is the best eaten the same day.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.