Place squash in a lightly greased 13x9x2-inch baking pan. In a small bowl combine orange peel, orange juice, scallions, soy sauce, brown sugar, and chili oil. Drizzle over squash, tossing to coat.
Roast, uncovered, in a 425 degree F oven for 20 to 25 minutes or until squash is tender, stirring twice. Stir cubes again before serving. Place a toothpick in each squash cube. Serve warm. Makes about 48 appetizers.