Wash your squash. Get out a knife, and a vegetable peeler, as well as a sturdy metal spoon for scooping seeds.
Peel your squash, using the vegetable peeler, chop it into pieces using your knife. Use the spoon to scoop out of the seeds from the bottom portion and chop those as well.
Toss your squash cubes in a bit of olive oil.
Roast in a 400 degree oven for 30 minutes, depending on desired crispness and cube size.
Eat UP!
