Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
Place the butternut squash cubes in a large bowl. Add the olive oil and use your hands to mix it into the squash cubes.
Add the salt, garlic powder, and chili powder. Mix well.
Arrange the butternut squash cubes on the prepared baking sheet in a single layer. Roast them for 15 minutes.
Gently stir, then continue roasting until tender, 10-15 more minutes. Serve immediately.
Video
Notes
You can mince a couple of garlic cloves instead of using garlic powder. The flavor will be more pronounced. However, garlic powder has the advantage of more evenly coating the squash cubes. So I prefer it over fresh garlic.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They're excellent when gently reheated in the microwave at 50% power. They are also surprisingly good when eaten cold straight out of the fridge!
I don't recommend using frozen butternut squash cubes in this recipe.