Preheat oven to 450°F. Line one sheet pan with foil.
Roast butternut squash for about 20 minutes or until it is easier to pierce with a knife. Cool, peel, remove seeds, and cut into cubes.
In a large bowl, toss roasted squash cubes with remaining ingredients, except balsamic glaze ingredients, then turn vegetable mixture onto the lined sheet pan used to roast the squash. Roast for 20-25 minutes or until vegetables are caramelized. Remove pan from oven.
While the vegetables are roasting, prepare the glaze. In a small saucepan, combine all the ingredients for the glaze and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture reduces to half.
Drizzle with balsamic reduction, over the vegetables and serve.
Pre-peeled and cubed squash or frozen squash cubes can be used for convenience.