Roasted Butternut Squash

7 cups butternut squash diced
1/2 cups almonds, whole or sliced
2 tbsp butter
1/2 cup brown sugar
olive oil

Toss together squash, almonds and a little olive oil and place on a baking sheet.
Roast at 400 until squash looks lightly brown for about 10 minutes. Right before serving toss the roasted mixture into a skillet with the butter and brown sugar. Saute until brown sugar has melted.