Preheat the oven to 350F convection or 400F conventional. Prepare a baking sheet with parchment paper or a silicone baking mat.
Using a large cutting board and sharp chef’s knife, slice off the top of the squash.
Lay the squash on the cut side, so it’s stable, and cut it down the middle, following the lines on the squash.
Scoop out the seeds and reserve for roasting.
Slice each half into ½-inch wedges.
In a large bowl, toss the squash with the melted coconut oil, salt and spices.
Lay out the squash in a single layer and bake for 15 minutes.
Flip and bake 10 minutes more, or until slightly golden and easily pierced with a fork.