This recipe features espelette powder, a varitey of chile pepper that is cultivated in France.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Toss squash in a large bowl with olive oil, espelette pepper powder, smoked paprika and thyme until well coated. Season with salt and pepper.
Arrange in a single layer on a rimmed baking sheet and roast until fork-tender, about 15 minutes.