Sweet & Spicy Butternut Squash

Preheat oven to 450 degrees F. Wash squash and pierce the skin of each with a fork in several places. Place both squash in a microwave oven. Cook on high setting for 4-5 minutes. Place squash on a cutting board and cut 1/2 inch off both ends. Cut squash in half lengthwise and remove seeds and pulp. Peel off the skin using a sharp vegetable peeler. Cut the squash into 1/2 inch cubes. Place the squash cubes in a large mixing bowl. Add olive oil, kosher salt, cayenne pepper and cinnamon. Toss to coat. Spread the seasoned squash cubes on a greased baking sheet. Roast for 40 minutes or until fork tender, turning after 20 minutes. Remove from oven and let sit for 5 minutes. Warm honey in a microwavable dish and drizzle over the squash.