Step 1

Preheat oven to 425F

Step 2

Wash the outside of the squash before slicing, using a scrub brush if needed.

Step 3

With a sharp knife cut in half and scoop out the seeds.  Lay the half on the cutting board with the skin side up and slice into roughly 1″ width strips.

Step 4

Mix together coconut oil, maple syrup, ancho powder, coriander, salt and pepper until a paste forms.

Step 5

Combine paste and squash in a bowl, using your hands rub evenly until the squash is covered.

Step 6

Place on a parchment-lined baking sheet in one layer.

Step 7

Bake 25-30 minutes, until tender and looks slightly toasty.