Preheat your oven to 425”F.
Rinse and pat dry the squashes.
Placethe squash on a stable cutting board and carefully slice it into 3/4 inch to 1 inch slices. Discard the seeds from the center of each slice.
In a large mixing bowl combine the olive with the maple syrup, onion powder, paprika, salt and chili flakes.
Add the sliced squash to the bowl with the spices and toss to coat well all over. Arrange on a parchment lined baking sheet without touching each other.
Roast in the preheated oven for 22 minutes until golden brown around the edges.(You can choose to flip the squash half way through but i didn’t and it turned out perfect).
Serve hot drizzled with a nice sauce like the chive pesto, chimichurri, basil pesto, or the fried sage butter.