Wash squash skin (because the skin is edible) and cut off stem. Slice squash in half lengthwise. Scoop out the seeds. Cut into ½ inch thick C-shaped slices.
In a medium bowl, combine olive oil, lime juice, cayenne, salt and pepper. Add squash and toss evenly to coat.
Line baking sheet with parchment paper (optional- I do this to avoid my food having direct contact with the metal baking sheet). Transfer squash to baking sheet. Pour any remaining sauce over the squash. Bake 25-30 minutes, flipping half way through.
Notes
Monash University has not yet tested the FODMAP content of Delicata Squash. However, I found that during my healing journey, I was able to tolerate small amounts pretty well.
Recipe by Bridgetown Nutrition at https://bridgetownnutrition.com/tangy-spiced-delicata-squash/