Preheat the oven to 400˚F. Grab a large baking sheet and set aside.
Prepare the squash. Using a sharp knife, slice the squash in half lengthwise and use a spoon to scoop out the seeds and the stringy flesh.
Slice the squash. Cut the squash halves into half moons, about 1-inch thick slices. Spread the squash slices evenly on the baking sheet.
Coat the squash. Using a pastry brush, coat both sides of the squash with melted butter or oil. Season the top of the slices with garlic powder, salt, and pepper.
Roast. Place the baking tray in the oven for 25-30 minutes, flipping halfway through, until the squash is golden and tender.
Notes
Storage & Reheating: Leftovers will keep, stored in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or oven until warmed through.