The oven should be heated to 425F.

Squash should be cut in half from stem to base.

Remove the stringy pulp and seeds.

Moon-shaped squash slices should be thin.

Over a jelly roll pan, drizzle 1 tablespoon of olive oil (or cookie sheet).

On the cookie sheet, arrange the cut squash in a single layer with the flesh facing up. Move the squash about a little to coat it with oil.

Apply the remaining oil to the squash's top side.

During the last 20 to 25 minutes of baking, turn the squash over.

When the squash is soft and beginning to caramelise, it is ready.