Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or a silicone mat. This helps caramelize the edges and makes cleanup a breeze.

Place each half cut-side down on the board and slice into ½-inch crescents. Toss the squash gently in a large bowl with olive oil, salt, pepper, and cinnamon until each piece is lightly coated.

Spread the squash in a single layer—crowding leads to steaming, not roasting. Give each slice some breathing room for those crisp edges.

Slide the tray into the oven and bake for 15 minutes. Halfway through, use a spatula to flip each piece so both sides get golden.

While the squash roasts, whisk maple syrup, thyme, and red pepper flakes. After flipping, drizzle this glaze evenly over the slices.

Return to the oven for another 8–10 minutes, or until edges brown and flesh feels tender when poked with a fork.

Let the squash cool on the baking sheet for 3–5 minutes—resting helps the glaze set. Sprinkle extra thyme or a few flaky sea salt crystals before serving.

Transfer to a warm platter, add a handful of chopped parsley or toasted pumpkin seeds for color and crunch. Dive right in!