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Cut off the ends off the squash and then cut in half lengthwise. Scoop out the seeds (or leave them in if you'd like). Lay the flat side down and cut in 1/2" slices.
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Lay on a baking sheet and rub with enough coconut oil to coat, as much curry powder as wanted, and a pinch of salt. If you like mild spice then use just a sprinkle of curry so there's a very light coating (around 1 teaspoon or so for 1 medium squash). If you love spice then add a heavy coating (more like 1 tablespoon).
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Spread them flat and bake 400°F for 20-30 minutes, flipping halfway through.
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Alternatively for a quicker roast, instead of baking, broil for several minutes on each side being careful not to let burn. Then turn off the oven, close the door, and let continue to cook for a few more minutes until soft.