Preheat oven to 400 degrees (F). Cut squash in half, and scoop out seeds.
Drizzle with 1 tbsp oil, sprinkle with just a pinch of salt & pepper, and place on a baking sheet, flesh side down. Note: If using pre-cubed squash, spread squash in an even layer on the baking sheet. Roast until fork tender, about 35-45 mins.
While squash is roasting, whisk together vinegar, lime juice, honey, and spices in a large bowl until well combined. Slowly drizzle in the remaining 1/3 cup of oil until dressing becomes thick and smooth. Set aside.
Once squash is cool enough to touch, scoop out the flesh and chop into bite size pieces. NOTE: Don’t worry about it if it doesn’t really stay in perfect cubes. It will break apart as the butternut squash salsa is mixed.
Add squash, black beans, onions, peppers, and jalapenos to the vinegar mixture and gently stir until everything is well coated in the dressing. Adjust the salt and pepper, if needed, and fold in freshly chopped cilantro.