Squash holds a lot of water and salting them before cooking can help draw out some of that excess moisture. To do this, you’ll want to lay your sliced squash on a paper towel, then sprinkle a little kosher salt on top and let it sit for about 5 minutes. You will see little water droplets start to form. Simply blot the squash dry with a paper towel before seasoning and roasting. Another reason your squash may be soggy is if you placed them too close together on the baking sheet. Veggies will steam up if they are too close together on the baking sheet, so spacing them out a bit (about 1/2 to 1 inch apart) will help prevent that!