Slice the squash down the middle, from top to bottom, to create two even halves. Then place the flat surface of the squash on the cutting board and cut it into 2 pieces right where the neck meets the bulb to create 4 total pieces. Now you can easily chop it into cubes.
Preheat your oven to 450°F and lightly coat a baking sheet with olive oil.
Wash and dry the squash, then slice off each end and peel the squash.
Cut off the bulb end, then cut it in half and use a spoon to scrape out the seeds. Cut the squash into ½ -inch cubes.
Place the squash cubes on the baking sheet and drizzle with olive oil and salt.
Roast at 450°F for 20 minutes, then gently toss and roast for another 10-20 minutes.
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