Preheat oven to 435 degrees and place a rack on the lowest setting.
Combine squash, olive oil, parsley, salt, and garlic cloves in a bowl. Toss to coat. Pro tip: make sure all the squash gets some olive oil on all the sides. This will prevent sticking to the pan later.
Dump the bowl onto a rimmed baking sheet and spread the veggies around to give them space. Add the rosemary sprigs.
Bake for 15 minutes. Stir, and bake for another 8-12 minutes depending on your desired level of crisp (I do 10 minutes). Serve fresh from the oven.
Make sure the oven is fully preheated before you add the pan. The high heat helps to crisp them up without making them soggy.Don’t overcrowd the pan with too many pieces as it will cause them to steam instead of caramelizing and roasting. Use a second pan if you need to cook a lot.Every person prefers their veggies roasted to a specific level. Use common sense and check on your squash during the cooking process to see what works best for you.The recipe calls for kosher salt; not table salt. If you need to use table salt, reduce the measurement to 1/4 tsp.