Using a sharp knife, carefully cut the butternut squash in half lengthwise. Scoop out the seeds and stringy pulp with a spoon.

Save the seeds, if desired, to make our Roasted Butternut Squash Seeds.

Place the squash halves cut-side up on the prepared baking sheet. Brush the cut surfaces evenly with olive oil.

Drizzle the maple syrup over both halves and sprinkle with cinnamon.

Roast for 50–55 minutes, or until the squash is tender and the thickest part can be pierced easily with a fork. Larger squash may require a few additional minutes.

Allow the squash to cool for a few minutes. Slice it into portions or scoop the soft flesh from the skin and transfer it to a serving bowl. Serve warm.

Use caution when handling the pan and squash because both will be very hot.