Adapted from the Good Housekeeping Test Kitchen
A welcome addition to your fall menu.
Preheat oven to 425°F.
In a small bowl, stir together the olive oil, paprika, cayenne, and salt. Divide the squash slices and the oil mixture between 2 large rimmed baking sheets, tossing to coat. Arrange in a single layer without any overlaps.
Bake for 30 to 35 minutes or until tender with caramelized edges, switching racks halfway through. Transfer the roasted squash to a serving platter; sprinkle with chopped sage and feta crumbles. If desired, garnish with additional fresh sage leaves. Serve immediately.