From Cook’s Country
1 butternut squash (about 2 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1 inch chunks
1/4 cup packed dark brown sugar
3 tbsp unsalted butter, melted
1/2 tsp salt
1/4 tsp pepper
1 tsp cider vinegar
Adjust oven rack to middle position and preheat to 425. Line rimmed baking sheet with aluminum foil and coat lightly with cooking spray.
Toss squash, sugar, butter, salt, and pepper in large bowl until well coated. Transfer squash to prepared baking sheet. Roast, stirring every 15 minutes, until squash is well browned and completely tender, about 45 minutes. transfer pan to wire rack, sprinkle with vinegar, and stir to coat. Serve.