Chop off the stem and bottom of the squash. Using a vegetable peeler, peel off remaining skin.
Cut the squash in half crosswise just above where it gets larger, or where the seeds live.
Using a spoon, scoop out the seeds.
Dice the whole squash into 1/2 inch cubes.
Place squash into an 8×8-inch glass baking dish. Sprinkle with olive oil and maple syrup. Toss.
Add a few dashes each of ground cinnamon, nutmeg, and allspice. Toss.
Bake uncovered at 400° for 30-35 minutes.
Serve Maple Roasted Butternut Squash with your Thanksgiving Feast.