Preheat oven to 450 degrees. Cut off ends of the delicata squash then cut in half. Hollow out the seeds from the halves with a spoon or butter knife. Cut the squash into ¼-1/2 inch rings. OR cut the squash in half lengthwise then slice into half moons after scooping seeds out.
Whisk together the syrup, olive oil, sea salt, and cinnamon, then pour over the delicata squash rings in a large bowl. Toss to coat.
Lay out the rings on a baking sheet and baste with the glaze that is left in the bowl.
Roast for 12 minutes, then flip the squash rings over and roast for another 6 minutes. Remove the rings that are golden and cooked through to a plate. Return the rest to oven to roast for another 2-3 minutes.
Remove the remaining rings to the plate and serve.