Preheat your oven to 400°F. Wash those squashes like you mean it – there’s always random dirt hiding in the ridges. Cut the ends off first (learned this after nearly slicing my thumb open), then slice each squash down the middle lengthwise. Grab a regular spoon and scrape out the seeds and gooey stuff – save the seeds if you’re feeling fancy, they roast up nice and crunchy.

Now slice everything into half-moon shapes about as thick as your pointer finger. Thicker than that and they won’t cook through, thinner and they turn to mush. Toss everything in a bowl with olive oil, salt, pepper, and that magic smoked paprika until every piece looks glossy.

Spread them on a parchment-lined baking sheet – don’t pile them up or they’ll steam instead of getting crispy. Roast for 25-30 minutes, flipping once halfway through when you remember to set a timer. They’re done when the edges look golden and you can stick a fork through them without any resistance.