Place the cubes into a large bowl, and toss well with the oil, salt, and black pepper.
Spread the pieces out evenly onto the parchment lined baking sheet, scraping any oil from the bowl onto the paper as well.
Roast for 30 minutes, until the cubes are starting to brown on the edges.
Use a turner to flip and redistribute the squash throughout the pan, and roast for another 10-20 minutes, until the pieces are soft and thoroughly caramelized on the outer surfaces, but not burned. It's important to keep your eye on it.
Let cool slightly for a couple minutes, then serve!
Notes
*If you're purchasing pre-cut squash, this equals 6 cups of cubed pieces.**Use your preferred high heat cooking fat. I also love duck fat, ghee, tallow, lard, and coconut oil.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: The texture isn't the same as fresh, so I'd recommend freezing for pureed uses like soups or sauces. Store in an airtight container in the freezer for up to 2 months. Make ahead: You can do the prep of peeling and cutting the squash into cubes up to 3 days before, and store in the fridge. You can also reheat the squash anytime later.Reheating: Microwave or oven are best, but the oven will give you a less soggy reheated texture. Bake in a 300F oven for 10 minutes, until warmed through.