Preheat the oven to 425°F and lightly grease a spacious baking sheet. Using a standard vegetable peeler, remove the squash skin, then halve the squash lengthwise. Scoop out and discard the seeds and fibrous interior with a spoon. Cut the squash into 1-inch cubes and spread them evenly across the prepared baking sheet. Drizzle the olive oil over the squash, then mix thoroughly using hands or utensils to ensure all pieces are coated. Sprinkle the salt, pepper, garlic powder, and dried herbs evenly over the squash. Bake for 20 to 25 minutes, or until the squash is fork-tender and edges are beginning to caramelize. Serve hot, or proceed to the next step if using the butter. In a medium saucepan over medium-high heat, melt the butter, bringing it to a simmer. Continue cooking just until it transitions to a rich golden brown. Remove from heat immediately and pour into a small bowl. Drizzle the browned butter over the roasted squash and serve at once.