Preheat the oven to 375°F

Use a knife to lop off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks, then cut the matchsticks into a dice. Place in a bowl and set aside.

Melt the butter on a small pan, or a bowl in the microwave. Use a spoon to skim off the solids so most of them are gone. Drizzle the melted butter into the bowl with the squash. Add salt and pepper and toss to combine.

Pour the squash onto a baking sheet and spread them in a single layer. Bake for 20-25 minutes, then crank up the heat to 400 and continue roasting for 15 minutes or so until the squash is sizzling and golden brown around the edges. Remove the pan from the oven and set aside.

Grate the Parmesan cheese and sprinkle it over the squash. Toss it quickly so that the cheese doesn't melt...it should only soften. Transfer the mixture to a plate.

Toast the pine nuts in a skillet over medium-high heat, stirring frequently. Add them to the plate with the squash and toss to combine.

Add more Parmesan if you like and serve.