Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Cut the squash in half and scoop out the seeds. Slice it into 1/2" thick, half moon shapes and place in a bowl; toss in the oil, cinnamon, nutmeg and allspice. Arrange the squash in a single layer on the baking sheet. Season with salt and pepper. Roast for 30 to 35 minutes until tender and golden brown on the edges.