Line a large baking tray with parchment paper, or use a ceramic non-stick pan. Drizzle the olive oil on the pan.
Cut the squash in half and discard the pulp and seeds. Peel if desired. Slice the squash into 1/4-inch slices and place them in a single layer on the pan.
Roast the squash for about 45 minutes, or until tender and starting to caramelize. Some squash has a higher sugar content so check it every five minutes in the last half of baking to ensure it doesn't burn.
Serve immediately or freeze in individual servings for later consumption.