• Preheat oven to 425. Slice squash in half lengthwise and scoop out seeds.
• Slice into 1/2" slices and lay out on cookie sheet.
• Drizzle olive oil and sea salt and pepper on top.
• Roast for about 15 minutes on one side, flip, and 10 minutes on the other.
• Done when it changes to a golden color.
• The skin is edible.

Left over roasted squash is great on salads or even in quesadillas!