Toss peeled and cubed squash with olive oil, salt, pepper, and a sprinkle of cinnamon. Roast at 400°F (200°C) for 25-30 minutes until tender.
Toss peeled and cubed squash with olive oil, salt, pepper, and a sprinkle of cinnamon. Roast at 400°F (200°C) for 25-30 minutes until tender.
