Preheat oven to 425°F.
Peel the squash with a sharp vegetable peeler. Halve the squash lengthwise and use a spoon to scoop out the seeds.
Cut the peeled squash into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper, and herbs. Spread out in a single layer and put in the preheated oven.
Roast, tossing occasionally, until tender (but not mushy) and golden brown, up to 25-35 minutes.