Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Peel squash, cut in half, and scoop out pulp and seeds. Cut squash into bite size pieces (about 1" cubes). Place into a large bowl.
Drizzle olive oil over squash. Add salt, garlic powder, pepper, rosemary, and thyme, then toss to coat.
Pour squash onto parchment lined baking sheet and spread into a single layer.
Roast squash for 20-25 minutes in the oven, tossing once halfway through to ensure even browning. Time will depend on size of cubes - squash is done when it can easily be pierced through with a fork.
Remove from oven and serve immediately.
For more stability when peeling and cubing, cut off the top ½ inch and bottom ½ inch of your squash for a flat surface to place on your cutting board.
If you're having trouble peeling your squash, try microwaving it first. Pierce the skin of the squash all over with a fork. Next, place squash in the microwave and cook for about 3 minutes. Remove from the microwave (careful, it will be hot!) and allow to cool. The skin should peel off much more easily.
Olive oil can be substituted with melted butter or vegetable oil.