Now you have two hollow half-moons. Place them cut-side down and slice them into half-inch crescents. Or, if you’re craving cubes, cut those crescents into little pieces first, then rotate. The shape is up to you; the squash will taste amazing either way.
If you want to get really wild, you can peel the skin off with a vegetable peeler on each slice. But honestly? I never bother—once roasted, that skin becomes tender and slightly chewy. More fiber, less work. That’s a win-win in my book.
