Preheat oven to 425°. Peel, seed and dice squash into 1-inch cubes. Spread cubes onto a heavy sheet pan.
In a small bowl, mix remaining ingredients, including a tiny amount of cayenne if you’d like a little heat in the dish. Pour the mixture over the squash and distribute evenly with clean hands or a wooden spoon. Spread the cubes as evenly as possible around the pan in one layer.
Bake in the oven for 40-45 minutes, stirring once halfway through cooking, until edges of cubes are browned and squash is tender.
This is a delicious side dish with any roasted meats, or as part of a vegetarian Thanksgiving feast.
Eddie's Recipe Tip:
Leftovers make a great fall soup. Toss remaining squash into the blender or food processor and puree with a little chicken or vegetable stock.