Lightly coat a baking sheet with nonstick spray and set aside.
Prepare the butternut squash by peeling it, removing the seeds and chopping it into chunks. Arrange it into a single layer onto the prepared baking sheet.
Drizzle the cubed squash with olive oil, maple syrup, brown sugar, cinnamon, and nutmeg. Gently toss to combine.
Bake for 25-30 minutes, turning once mid-process. The squash should be fork tender.