Preheat your oven to 400°F (200°C).

Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and chop into 1-inch cubes.

In a large mixing bowl, combine the cubed squash with olive oil, ground cinnamon, salt, and optional pepper. Toss until well-coated.

Line a baking sheet with parchment paper and spread the seasoned squash cubes in a single layer.

Roast the squash for 25-30 minutes. Flip halfway through to ensure even browning.

Remove from the oven and drizzle with maple syrup or honey. Toss gently to coat evenly.

Transfer to a serving dish and garnish with fresh herbs or nuts if desired.