Roasted Butternut Squash

1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes

1 ½ tablespoons extra-virgin olive oil

1 ½ tablespoons pure maple syrup

1 ¾ teaspoons kosher salt do not use table salt, or the recipe will be too salty (or reduce the amount and add a bit at the end as needed)

¾ teaspoon ground cinnamon

½ teaspoon ground black pepper

1 tablespoon chopped fresh rosemary

Directions at wellplated.com

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