Set your oven to 425°F (220°C). This high heat helps the squash caramelize nicely.

While it heats, line a baking sheet with parchment paper or lightly grease it with olive oil.

Pro Tip: Preheating the pan with the oven can give your squash an even crisper bottom—just be careful when adding the squash to the hot pan!

Wash the squash under cool water and pat dry thoroughly with a clean towel—moisture can make it steam instead of roast.

Cut off the stem and bottom ends, then slice each squash into ½-inch thick rounds or wedges, depending on its size.

Pro Tip: Keep slices uniform in size so they roast evenly. Smaller squash can be quartered or halved instead.

In a large mixing bowl, combine the squash slices with:

– 2 tablespoons olive oil

– Minced garlic

– Salt, pepper, and thyme

Toss everything together until each piece is lightly coated and well-seasoned.

Pro Tip: Use your hands or a silicone spatula to gently mix—this prevents breaking the squash pieces.

Spread the squash in a single layer on your prepared baking sheet.

Make sure the pieces aren’t overlapping—this helps them roast instead of steam.

Place the tray on the middle rack and roast for 20–25 minutes, flipping halfway through with a spatula or tongs.

The squash is done when edges are golden brown and crispy, and the centers are tender when poked with a fork.

Pro Tip: For extra crispy edges, broil the squash for the last 1–2 minutes, but watch it closely so it doesn’t burn!

Optional but tasty: sprinkle with grated parmesan, a dash of red pepper flakes, or a squeeze of fresh lemon juice before serving.

Serve hot, either as a side dish or tossed into salads, grain bowls, or pasta.