Roasted Butternut Squash Wedges Recipe

Scrub peel of squash. Using a very sharp knife, cut squash in half and then into even wedges, discarding seeds (about 18 wedges). Place peel side down on cookie sheet. Drizzle with olive oil. Sprinkle with salt and cinnamon. Bake uncovered at 400° for about 40 minutes, until crispy and golden.