Kosher salt and freshly cracked black pepperto taste
Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil; set aside.
Prepare the squash: First, cut both of the ends of the squash off; discard.
Peel the squash with a vegetable peeler or small paring knife. Once the squash has been peeled, cut it in half lengthwise, then remove the seeds using a spoon to scoop them out.
Cut the squash into ½-inch to 1-inch cubes. For them to cook evenly it is best that the size of the cubes is as uniform as possible. Place the cubes on the prepared baking sheet.
Melt the butter in the microwave or on a stove eye. Combine the brown sugar, salt, and pepper in a small bowl, making sure there are no lumps of sugar. Add the melted butter to the sugar; stir well to combine.
Toss squash cubes and the butter/sugar mixture together and spread out in a single layer on the baking sheet.
Roast the squash for 30 to 40 minutes, tossing the cubes now and then to ensure even cooking. Remove from the oven when they squash are tender. Serve warm.
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