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Preheat oven to 400 degrees Fahrenheit. 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 cubed squash with olive oil. 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 about 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.
Notes:
•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.