Slice squash in half and remove the seeds. Cut the stem and blossom ends off and then cut into 1-inch slices. Toss squash with olive oil and place on a foil-lined baking sheet. Sprinkle with salt and pepper. Roast for 15 minutes or until tender, turning slices over about halfway through.
In a small bowl, combine maple syrup, soy sauce and ginger. When squash is tender, remove from the oven and brush with the maple syrup mixture. Broil 2 to 3 minutes on each side until the surface lightly browns.
Remove squash to a dish and garnish with toasted sesame seeds, if desired.