Preheat oven to 425 degrees.

Melt coconut oil, add cinnamon, stir and set aside for later.

Wash away the dirt on the delicate squash.

With a sharp knife cut the ends off the delicata, then cut it in half lengthwise.

With an ice cream scoop or spoon scoop out the seeds, discard or save for drying or roasting later.

Cut each half into 1/2 inch segments and place into coconut mixture, stir until evenly coated.

Arrange the pieces in a single layer onto the parchment paper.

Place in oven, after about 15 minutes turn them over.

Bake for a total time of 25-30 minutes depending on thickness or until both sides are golden brown.