Preheat the oven to 425 degrees. Meanwhile cut the squash in half lengthwise, scoop out the seeds, and slice into thin half moon shapes. Toss into a medium bowl.

Sprinkle the squash with chili flakes, olive oil, maple syrup, salt, and fresh ground pepper. Toss to evenly coat. Spread onto a parchment lined baking sheet (this makes clean up easier) and roast until browned about 25-30 minutes. Sprinkle with finely minced parsley and feta if desired.