I am a huge fan of butternut squash but I have almost exclusively roasted it with olive oil, salt and pepper. When I stumbled on this recipe I couldn’t resist trying it. I hoped that the Maple would bring an intense sweet flavor to the dish, while the cinnamon would counteract it with some spice. I was pleasantly pleased with how the dish turned out. It was super easy to make and fed around eight people. As an added bonus most of my guests thought they were super-sugary yams.