Maple Roasted Butternut Squash

 4 pounds butternut squash, diced 

1/4 cup real maple syrup 

1/4 cup olive oil  

Kosher or sea salt, to taste 

Coarse ground pepper, to taste 

1. Preheat oven to 425. 

2. Stir squash, syrup, oil, salt, and pepper together in a large bowl until squash is well coated. 

3. Spread squash on a baking sheet. 

4. Roast at 425 for 20-25 minutes. 

Notes: 

• I just dumped in oil and syrup until it looked good, I'm completely guessing at the quantities. They might not be enough. 
• I think I used about 2 teaspoons each of salt and pepper. I could be off. 
• This is a big recipe because I made it for Thanksgiving, it could be cut in half.