Ingredients

Preheat oven to 425-450F
Cut squash in half lengthwise. Scoop out all the seeds. Cut crosswise into 1/4-inch slices, like little half-moons.
Toss everything together in a large bowl until squash is coated with ingredients. Spread on a large, foil-lined baking sheet.
Put in oven and roast for 20-25 minutes, until edges start to brown and squash is tender.

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