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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve squash lengthwise; scoop out seeds with a spoon and discard. (TIP: The squash skin is edible—no need to peel!) Slice crosswise into ½-inch-thick half-moons. (TIP: For easier cutting, use a cloth on top of your knife to help apply more pressure.) Toss on a baking sheet with a large drizzle of oil; rub to evenly coat. Season with salt and pepper. Arrange in an even layer.
Roast on top rack until browned and tender, 20-25 minutes.