Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Using a vegetable peeler, carefully peel the tough skin off the butternut squash until smooth, revealing the orange flesh underneath.
Cut the squash in half lengthwise with a sharp knife, then scoop out the seeds with a spoon.
Slice the squash into 1-inch thick cubes, aiming for even pieces for uniform roasting.
In a bowl, toss the cubes with olive oil, salt, and cinnamon until evenly coated and fragrant.
Spread the seasoned cubes on the prepared baking sheet in a single layer, ensuring they are not crowded.
Roast in the oven for 25-30 minutes, flipping once halfway through, until the edges are caramelized and the squash is tender when pierced with a fork.
While the squash roasts, prepare a simple drizzle of maple syrup and lemon juice in a small bowl.
Once roasted, transfer the squash to a serving dish and let it rest for 5 minutes to settle.
Drizzle the warm squash with the maple and lemon mixture, tossing gently to coat each piece with the glossy glaze.
Garnish with chopped fresh herbs or toasted nuts if desired, then serve warm and enjoy the comforting flavors and tender texture.
