2tablespoonscooking oil(I use grapeseed oil since it can withstand high heat)
1teaspoonblack pepper
1/2teaspoonsalt
Instructions
Place the squash on a large cutting board. Start on the bigger end and cut off the base of the squash about 1/4 inch from the bottom. Try to make a level "base" so the squash will be able to stand up straight on its own. Cut about 1/4 inch from the top of the squash, too.
Using a vegetable peeler, peel the squash with long strokes, if possible. You can also stand the squash upright to peel it.
Next, cut the squash in half vertically. Use a fork or a spoon to scrape the seeds and pulp out.
Cut both squash halves in half again lengthwise to make them "skinnier" halves. Then, stack the two halves on top of each other and cut them into matchsticks, and then cut the matchsticks into cubes that are all approximately the same size, about 1/2 inch cubes.
To roast, drizzle with grapeseed oil and add a sprinkle of black pepper and salt. Pop the sheet into the oven for 20-25 minutes at 450 degrees or until the cubes are starting to slightly firm up and get a little bit crispy. If your cubes are smaller than 1/2 inch, they make cook more quickly. Optional: turn the oven broiler on for the last two or three minutes of cooking to make squash crispier while watching them closely to make sure they don't burn.