Preheat oven to 220°C. Line a large baking sheet with parchment paper or lightly oil the bare pan.
Prepare the squash — cut off both ends to create flat surfaces. Stand upright on the flat base for stability. Peel with a sharp vegetable peeler removing all green patches. Cut in half lengthwise. Scoop out seeds and stringy fibers with a large spoon. Cut into 2–3cm cubes — as uniform in size as possible.
Pat the cut squash pieces completely dry with paper towel. Any surface moisture prevents caramelization.
Place dried squash cubes in a large bowl. Drizzle with olive oil and toss thoroughly until every surface is lightly coated. Add salt, pepper, garlic powder, smoked paprika, cinnamon, and chili flakes if using. Toss again until every piece is evenly coated in the seasoning.
Spread squash in a single layer on the prepared baking sheet. Leave at least 2cm between each piece — do not crowd. Use two sheet pans if needed. Crowded squash steams instead of roasting.
Roast at 220°C for 15 minutes. Remove from oven and flip every piece using a spatula or tongs. Return to oven.
Roast for a further 15–20 minutes until the squash is tender all the way through when pierced with a fork and the surfaces are golden and caramelized with slightly darker edges.
If using honey or maple syrup — drizzle over the squash in the last 5 minutes of roasting and return to the oven. If using parmesan — scatter over the squash in the last 5 minutes.
Remove from oven. Add any fresh herbs immediately — the residual heat releases their aromatic oils perfectly. Add a squeeze of lemon if desired.
Transfer to a serving plate or bowl. Serve immediately as a side dish or store in an airtight container for meal prep use throughout the week.
