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Heat oven to 425 degrees.
Cut the squash in half lengthwise.
Remove seeds and cut squash into ¾” half moons.
Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes.
Season with kosher salt and pepper.
Roast, tossing once, until both sides are evenly browned and squash is tender, 40 to 45 minutes.
Remove squash from oven and sprinkle with lemon zest.
Season with additional salt and pepper, to taste.