Preheat oven to 400°F/200C. Line a rimmed baking sheet with foil or parchment.

Scrub the squash skin well and dry. Cut off the stem and base and cut in half lengthwise. Scoop out the seeds.

Cut into 12-16 wedges (depending on size of squash).

In a large bowl, combine oil, maple syrup, brown sugar, cinnamon, cayenne, nutmeg, and salt. Whisk until well blended.

Toss the squash wedges in the glaze until completely coated.

Place the wedges flat on the prepared baking sheet. Brush the glaze from the bottom of the bowl on the tops of the slices.

Bake for 10 minutes. Sprinkle on the pepitas and return to the oven for 12-15 minutes, until squash is easily pierced by a fork and the glaze on the bottom of the pan is thick and bubbling.

Remove from oven and allow to rest 5 minutes before transferring to serving dish. Spoon the gooey glaze over the top. For more crunchy, shard-like pieces of toffee glaze with the pepitas, remove the squash wedges and return the pan with the pepitas to the oven for 4-5 minutes.

Best served immediately.