Heat the oven to 400 degrees. Peel the squash and cut them into 1 to 2-inch chunks, put them on a baking sheet, and toss them with the oil and a sprinkling of salt and pepper. If they're too crowded, consider using 2 pans.2. Put the squash in the oven and roast without stirring for 20 minutes, then check. If the squash releases easily from the pan, stir or turn the pieces with tongs. If they look dry and are sticking to the pan, drizzle with 1 tablespoon or more olive oil. Continue roasting, stirring or turning the squash once, until it is golden but still not tender all the way through, another 20 minutes or so. Sprinkle with sugar, then return to the oven and finish cooking. 3. The squash is done when it's tender on the inside (a sharp, thin-bladed knife will easily pierce the center of one piece); this will take another 20 to 40 minutes depending on the type of squash and the size of the chunks.4. Remove the squash from the oven, taste and adjust the seasoning with salt and pepper. Serve hot, warm or at room temperature.