Cut the butternut squash in half crosswise, diving the bulb and the long neck. Cut the pieces in half lengthwise. Use a vegetable peeler to peel off the skin. Scoop out the seeds and as much of the stringy middle from the inner cavities as possible. Carefully cut the squash into 1/2 inch to 1 inch cubes.

In a large skillet set over low-medium heat, add the olive oil and heat until shimmering. Add the squash cubes to the skillet. Season with salt and pepper and cook, stirring frequently until tender and lightly browned, about 15 minutes (will take longer if cubes are 1-inch).

Sprinkle the squash with cinnamon and stir, cooking for 30 seconds until fragrant. Remove the pan from the heat.

Transfer the squash to a serving dish and finish with a drizzle of maple syrup, to taste.

NOTE: Instead of drizzling maple syrup over the butternut squash, you can sauté the squash and then sprinkle a teaspoon (or more) of brown sugar over the squash during the last 5 minutes of cooking. Store leftovers in a sealed container in the refrigerator for up to 2 days. Reheat on the stovetop, in the oven or in the microwave. Freezing is not recommended since the cooked butternut squash will not hold up well after freezing.