• Preheat the oven to 400°F and line two sheet pans with parchment paper.

To prepare the marinade:

• Set ½ teaspoon of ground cinnamon aside, then combine the remaining ingredients in a bowl. Use a whisk to combine thoroughly.
• Place the chicken in a large bowl, then pour the marinade over. Cover and place in the refrigerator to marinate for 1 hour.

To prepare the vegetables (while the chicken is marinating):

• Peel, deseed and cut the butternut squash into 1" cubes.
• Place the squash in a large bowl, and combine with the remaining ingredients. Spread the squash across one of the sheet pans.
• When the chicken is done marinating, place it on the second sheet pan. Sprinkle the remaining ½ teaspoon of ground cinnamon across the top.
• Place both pans in the oven: the butternut squash will go on the lower rack, and the chicken will go on the middle rack.
• Set a timer for 40 minutes. When 15 minutes have passed, use a basting brush to reapply some of the marinade to the chicken.
• Total cook time for each will be 35-40 minutes. The butternut squash will be done when it is tender and begins to crisp a bit at the edges. The chicken will be done when it has reachend an internal temperature of 165°F.