Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for crispy edges and golden Parmesan.

Line a baking sheet with parchment paper and lightly grease it with olive oil. This prevents sticking and helps the squash crisp evenly.

Place the thinly sliced squash in a single layer on the prepared baking sheet. Avoid overlapping slices, or they might steam instead of roast.

Drizzle the olive oil evenly over the squash slices, then sprinkle with salt, black pepper, and grated Parmesan cheese. Make sure every slice gets a little coating for maximum flavor and crispiness.

Bake for 15 minutes, keeping an eye on the edges. You’re looking for the Parmesan to turn a golden brown and the squash edges to crisp up slightly.

Transfer the roasted squash to a serving platter and enjoy while warm for the best texture and flavor.