Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

Trim both ends off each squash, then slice into ½-inch-thick rounds. Scoop out seeds with a spoon—save them to roast later!

In a large bowl, whisk olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until smooth.

Add squash slices, tossing gently so each piece wears an even coat of glaze and spices.

Arrange squash in a single layer on the prepared sheet—don’t overcrowd, or they’ll steam instead of roast. Roast for 20 minutes, then flip slices and roast another 5–7 minutes until edges brown and curl slightly.

Transfer to a platter, sprinkle thyme leaves on top, and serve straight from the oven—golden and fragrant.