Roasted butternut squash

I bought butternut squash, thinking I would make butternut squash chili, one of my favorite hearty dishes, but it does take some time to cook and the squash was starting to not look so good.  So I simply roasted it with other vegetables that needed to be used and used a light swirl of date syrup and it was delicious.

Ingredients: 
1 pound butternut squash, pre-cut
1 red pepper, in bite-size pieces
1/2 red onion, in bite-size pieces
1 cup cherry tomatoes, cut in half

Olive oil - to coat ~14" baking dish
Olive oil - few Tbsp to lightly coat the vegetables

Salt and Pepper to taste
1 Tbsp white balsamic vinegar
1 Tbsp low sodium soy sauce or tamari
Thin swirl of date syrup - see photo for estimate

Directions:
1) Preheat oven to 415 degrees.  Coat baking dish with oil.
2) Toss vegetables in light coating of oil.  Then lightly sprinkle with salt and pepper, then add the vinegar, soy and date syrup.
3) Toss after 20 minutes, then check every 10 minutes until done.  Vegetables should be browning on the outside and tender inside.  They can be served hot or room temperature.