Preheat your oven to 425°F. While the oven heats up, prep your squash and seeds. Peel your squash with a vegetable peeler, cut in half and scoop out the seeds (removing the stringy bits).
Place your squash halves cut side down on a baking tray. Brush the squash with oil and lightly season it with salt and pepper.
Add the seeds to a small baking sheet and toss with a little olive oil, salt, and pepper. Spread into an even layer.
Roast the squash for 15 minutes and the seeds for 10-12 minutes (checking after 10).
While the seeds and squash cook, make the maple glaze by whisking all the ingredients together in a small bowl until combined and set aside. Start with ¼ tsp of salt, taste and add more as needed.
Remove your squash from the oven and allow to cool for a few minutes until you can carefully move it to a cutting board. Make thin slices from end to end using the wooden spoon method as your guide.
Put the sliced squash back in the oven for another 15 minutes. Once the time is up, remove squash from the oven, brush with half of the glaze mixture (getting some in the crevices) and cook for an additional 10-15 minutes.
Top with the rest of the glaze, crispy seeds, and the optional dried cranberries for a garnish. Best when served warm from the oven.