Preheat oven to 425 degrees F. Line a small baking sheet with non-stick aluminum boil.
Slice the stem off the top of the butternut squash and discard.
Using a good vegetable peeler that is able to cut through the tough skin of the squash, peel the squash and discard the peels.
Using a very sharp, large knife, and starting at the solid end of the squash, cut six (6) 1/2-inch thick slices. Set aside.
Remove the seeds from the remaining squash (a grapefruit spoon is great for this) cut into cubes and freeze for other uses.
In a small pan over low heat, melt the butter, brown sugar, and cinnamon until the sugar is dissolved. Brush the butter/cinnamon mixture on both sides of the squash rounds and place on the prepared baking sheet.
Cook, approximately 20 minutes, or until the edges are caramelized and the squash is tender when pierced with a fork. Remove from the oven.
Remove the cook squash with a spatula to a serving platter and brush with additional butter/cinnamon sauce. Sprinkle with a few chopped basil leaves or parsley for added color.
Makes 3 to 4 servings.
Roasted Butternut Squash and Cinnamon Recipe: https://whatscookingamerica.net/KarenCalanchini/RoastedButternutSquash-Cinnamon.htm