I find squash sweet enough without adding additional sweetener. I grow butternut squash and my most common method of preparation is to peel and cut it into chunks of about 11/2 inch, toss in EVOO, sprinkle with salt and pepper and roast in a hot (475°F) convection oven 'till slightly browned. If I'm roasting a chicken or turkey I just put the chunks on the rack aside the bird.