Preheat oven to 450 F. Toss the squash with oil, salt and pepper in a roasting pan and bake for 15-20 minutes. When squash begins to brown, add the Torani Butter Pecan syrup and Torani Cinnamon syrup and stir to coat. Bake for 10-20 minutes more until squash pieces are caramelized. Re-season with salt and pepper. Sprinkle with a little more syrup if you want the squash a little sweeter. Serve at once.