1butternut squashpeeled, seeds removed, & cut into chunks
Salt & pepperto taste
Preheat oven to 400F and move the rack to the middle position.
Cut the squash in half lengthwise and scoop out the seeds (I use a spoon). Peel the squash (I do this quickly using a sharp knife... I just cut the squash into a few pieces and then cut the skin off). Cut the squash into pieces that are roughly equal-sized. Mine were about 1" pieces.
Add the squash, oil, honey, cinnamon, and salt & pepper to a baking sheet. Toss until everything is coated. Arrange in an even layer.
Roast squash for 20-25 minutes, tossing halfway through, or until the squash is cooked. Time will vary depending on how big the pieces are.