Slice the seeded squash into 1/2 inch thick wedges/half moons. On the baking sheet(s), toss the squash slices with the olive oil, salt, cumin, cayenne, and black
pepper. Spread the coated squash slices out into a single layer. Place the squash in the oven, and roast for about 30 minutes, flipping at the halfway point. The slices
should have deeply golden edges.