Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it’s easier to slice.

Line 2 baking sheets with parchment paper.

Slice the squash in half vertically, scoop out the ribbing and seeds, and then slice into 1 1/2-inch slices. Divide the slices among the baking sheets, drizzle with the olive oil, sprinkle with salt and pepper, and roast for 25 to 30 minutes, flipping halfway, until golden brown and tender. (Note: the skin should be tender and it’s edible too.)

Arrange the roasted squash on a shallow platter. Drizzle with the dressing, and sprinkle with the scallions, sesame seeds, and microgreens. Season to taste with more salt and pepper and serve.