Maple Roasted Squash

I found this recipe in Good Housekeeping magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use sugar free maple syrup and probably less salt.

• Ready In: 39 mins
• Serves: 8

Ingredients

• 2  lbs  butternut squash, peeled and cubed
• 1  tablespoon olive oil
• 1⁄4 teaspoon salt
• 1⁄3 cup maple syrup
• 1⁄2 teaspoon pumpkin pie spice
• 1  pinch  ground red pepper (cayenne)

Directions

1. Preheat oven to 425. Line 15 1/2" x 10 1/2" jelly roll pan with foil. Place squash in pan; drizzle with oil and sprinkle with salt and toss to combine. Roast squash 15 minutes.
2. Meanwhile, in 1 cup liquid measuring cup, stir maple syrup with spices.
3. Toss squash with maple syrup mixture. Roast 15-20 minutes longer or until fork tender. Spoon squash, along with any pan juices, into serving dish.