Source: about.com (lowfat cooking)
1 small butternut squash (2 lbs)
2 TB orange juice
2 TB maple syrup
1/2 tsp ground cinnamon
1. 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.
2. In a large glass baking dish, place a little water, enough to just cover the bottom. Place wedges cut side up in dish. Combine orange juice and maple syrup and drizzle half of it over squash wedges. Sprinkle cinnamon on top. Cover with foil and roast for 45 minutes. Spoon remaining drizzle over wedges before serving.