1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare the Baking Sheet:

   • Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

3. Wash the Squash:

   • Rinse the outside of the butternut squash thoroughly under running water to remove any dirt.

4. Cut the Squash in Half:

   • Using a sharp knife, carefully cut the butternut squash in half lengthwise. Be cautious as the skin can be tough.

5. Scoop Out the Seeds:

   • Use a spoon to scoop out and discard the seeds and stringy bits from the interior of each half.

6. Score the Flesh:

   • With a sharp knife, score the flesh of the squash in a crosshatch pattern, being careful not to cut through the skin. This will help the flavors penetrate the squash.

7. Prepare the Sugar-Cinnamon Mixture:

   • In a small bowl, combine the brown sugar, ground cinnamon, and a pinch of salt. Add a pinch of nutmeg or ground cloves if you like for additional aroma and flavor.

8. Season the Squash:

   • Brush the flesh of the squash generously with olive oil or melted butter using a pastry brush. This will help the sugar mixture stick and create a nice caramelized surface.
   • Sprinkle the sugar-cinnamon mixture evenly over the scored flesh of the squash halves, gently pressing it into the cuts.

9. Roast the Squash:

   • Place the squash halves cut side up on the prepared baking sheet.
   • Put the baking sheet in the preheated oven and roast for about 50-60 minutes, or until the squash is tender when pierced with a fork and nicely caramelized on top. The time may vary slightly depending on the size of the squash.

10. Serve:

    • Remove the squash from the oven and let it cool slightly before serving. You can serve it directly in its shell with a spoon, or scoop out the flesh and plate it. Enjoy your roasted butternut squash as a delightful side dish!

This method allows you to enjoy the sweet and spiced flavors of roasted butternut squash without the need for cutting it into cubes.