First : prep the squash, by peeling off the skin and chopping it into cubes (see instructions above).
Pro-Tip : Make sure to dice even cubes (about 1 inch cubes). The more even cubes, the more perfectly squash will roast.
Pre-heat the oven to 375 degrees F.
Transfer diced cubes of butternut squash into a large bowl.
Add olive oil, salt & pepper, maple syrup, cayenne pepper, chopped fresh thyme and rosemary. Toss everything together.
Spread the seasoned squash over greased baking metal tray.
Pro-Tip : Make sure to spread squash in one even layer. If you over crowd or cramp the squash, it will end up steaming instead of roasting.
Roast in pre-heated oven at 375 degrees F.
After 15 minutes, remove the tray from oven and turn the cubes with a spatula. Return it back to the oven and continue to bake.
When you start seeing brown spots on the squash cubes, and fork cuts through it’s ready. Remove it from oven.
Transfer it to serving dish. Sprinkle with rosemary and thyme on top.