cinnamon pecan roasted butternut squash

Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.

1 large butternut squash, (about 3 pounds), peeled, seeded and cut in 1-inch chunks
2 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup pecan halves
2 sprigs rosemary

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine.
Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time.
Serve immediately, garnished with rosemary, if desired.