Preheat oven to 400 degrees.

Pierce squash multiple times with a fork or knife. Microwave squash for 3 minutes.

Slice squash in half and remove seeds and stringy insides. Peel squash and dice into cubes.

Toss cubes in a large bowl with 1 tablespoon of olive oil (drizzle more if needed).

Spread squash cubes on large rimmed baking sheet. Sprinkle liberally with seasoning; stir and season more.

Roast squash at 400 for 20-30 minutes or until tender, stirring once halfway though.