scrumptious roasted butternut squash

i tried a recipe for butternut squash lasagna and wanted to stop after i tasted it roasted with the fennel and cinnamon--absolutely scrumptious! i'll post the lasagna later.

inspired by michael chiarello of the food network.

1 large butternut squash
1 1/2 T olive oil
1 1/2 t finely chopped fresh sage leaves
2 t fennel and cinnamon spice blend, recipe follows
1/2 t salt
1/4 t pepper

Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice.

fennel and cinnamon spice blend

• 3 tablespoons fennel seeds
• 2 teaspoons ground cinnamon
• Salt