Preheat the oven to 425 degrees. In a small bowl, mix 2 tbsp. EVOO, the brown sugar, cinnamon, paprika and 1 tsp. salt. Divide the squash between 2 large, foil-lined, rimmed baking sheets. Drizzle the spice mixture evenly over the squash; toss to coat. (The squash should be lightly coated. If the spices are clumping up, add a little more EVOO and toss again.) Spread the squash out in an even layer; bake until the edges are browned, rotating the pans halfway through cooking, about 20 minutes.
Transfer the squash to a serving dish. Top with chives.