Preheat oven to 400°F
Clean the outside of your squash.
Cut the stem and blossom ends off
Cut it in half, I prefer pole to pole so the skinned sections (the already cut stem and blossom ends) are on the ends instead of the middle
Using a metal table spoon (I find works well) clean the seed pockets out.
Now slice wedges from the squash. Thinner cooks quicker, is slightly more crunchy with more black bits (the good stuff)
Mix the oil and maple syrup in a bowl large enough to hold all the squash wedges.
Mix the squash wedges carefully until all are completely covered I the sauce.
Using parchment or as I did here, just use a spray oil to coat a baking sheet. Lay your squash wedges out with some spacing.
Using just pinches of salt at a time, put some on each wedge.
Using just pinches at a time, sprinkle crushed red pepper on the wedges. The amount you see on mine is a nice bite off heat without overpowering you. But adjust the amount for your taste.
Place on middle rack of oven. Cook 40-50 minutes. These were 50 minutes.
Serve immediately. Note - the skin is edible, try a bite first. The flesh comes off the skin very easily if you choose to not eat the skin.
