Heat the oven to 425 F and line a baking sheet with parchment paper.*
Cut the squash in half lengthwise, and scoop out the seeds. Slice the squash into 1/2 inch pieces and place the “U”-shaped pieces on the baking sheet. Drizzle with oil and salt, ensuring each piece has enough space around it to promote crisping
Roast for about 12-15 minutes and then turn each piece before roasting for the final 10-15 minutes (depending on how thick or thin you’ve sliced the squash – the thinner pieces will cook faster).