Butternut squash chillijack

My husband made this one night and it immediately became my favorite dinner.

2 Butternut squashes peeled, seeded and diced (good luck with that, my husband said peeling the things was the hardest part)
2 red onions, diced
1/4 cup sliced jalapeno
1 tbs chili powder
1/4 tsp cayenne
salt and pepper
2 tbsp olive oil
2 tomatoes, diced
2 cups frozen corn, thawed
2 cups shredded Monterey jack cheese
a handful of cilantro

Put the squash, onions and chilis in a roasting pan and season with chili powder, cayenne, salt and pepper. Drizzle with oil and toss well. Roast until just soft at 375 deg (25-35 minutes).

Put them in a big serving bowl add tomatoes, corn, cheese and cilantro. Mix gently.

Drool.

Eat.