Roasted Butternut Squash

I'm roasting butternut squash right now in a 400 degree oven. Peeled, cubed and tossed in canola oil, salt and pepper. After a half hour it's not caramelized yet, just leaking juices and the thick pieces are not tender. I let it in another 20 minutes to see what happens. I plan on ricing it with my hand ricer when it cools and then freezing it.