Roasted Butternut Squash with Orange Maple

INGREDIENTS
* 1 small butternut squash (2 lbs
* 1 tsp ground cinnamon
* 1/4 cup orange juice
* 1/4 cup maple syrup

DIRECTIONS:
Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges.

Place wedges cut side up in a large glass baking dish. Sprinkle cinnamon on top. Combine orange juice and maple syrup and drizzle over squash wedges. Cover with foil and roast for 45 minutes. Spoon syrup over wedges before serving.