Toss squash cubes with olive oil, maple syrup, balsamic vinegar, rosemary and nutmeg. Spread in one layer on a parchment lined baking sheet and sprinkle with salt and pepper.
Roast for 20-30 minutes, turning halfway through, until fork tender and squash has a golden crust. .
Notes
Butternut squash can come in a variety of sizes, from small to huge. Plan on about ½ lb of squash per serving.