In a large bowl, mix together all ingredients except the squash and red pepper flakes.
Add squash and stir, making certain to coat evenly. Divide the mixture in half and pour onto two baking sheets. Don’t be tempted to put all the squash in one pan, as they will steam and not caramelize. Sprinkle with red pepper flakes for an added kick if desired then roast 40–45 minutes. To make certain it browns evenly on all sides, flip during roasting.
Notes
Serve these on the side of eggs for a deliciously hearty breakfast!