Wow, these turned out great.

I cut the squash into pretty small cubes (none too precise, maybe at most 1cm on an edge). Tossed those with a bunch of olive oil (several tablespoons) and salt.

Roasted at 400° for 1-1.5 hours, stirring and flipping occasionally. At first done liquid came out, and I let all of that evaporate, and kept cooking until one side of most pieces had browned.

These tasted almost fried- crunchy and soft at the same time.