Usually, I’ll use the roasting time to prepare the seeds. Once you scoop them out, you have to separate them from the membrane. I usually do this under running water, going back and forth between two bowls.
Slice them in half. Use a sharp knife and be careful. I usually slice down into a cutting board, one-half at a time.
Scoop out the middle/seeds with a large metal spoon. Save the seeds- you can roast them later just like pumpkin seeds.
Your squash should look like this. There is no need to peel delicata squash unless you really don't want to eat the skin. The skin will soften up and is delicious.
Then, slice 1/4-1/12 in pieces and lay the pieces flat on a cookie sheet. I like to use foil; my husband prefers spraying the cookie sheet. It doesn't matter what you do.
Next, it is time to oil and spice your squash. Drizzle, paint or spray oil on the squash. - You can use any of these methods. I have a basting brush, so I usually pour some oil in a bowl and paint the oil on. Then, sprinkle salt, cinnamon and cayenne (optional) on the squash.
Roast the squash for 35-40 minutes. Check the squash, because all ovens are different and where you place the baking sheets or how many baking sheets your have in the oven can affect your baking time. You may like your squash simply tender, and so you may bake for less time. I love my squash crispy, so I bake until that point.