Ethan Frisch’s Spiced Winter Squash

Name: Ethan Frisch’s Spiced Winter Squash
Total time: PT-496083H16M24S
Ingredients: 2 medium-sized butternut or honeynut squash; 1 stick butter; 1/4 teaspoon grated nutmeg; 1/4 teaspoon ground mace; The rind of a half-lemon; 1 teaspoon ground cinnamon; 1 teaspoon ground black pepper; 1 teaspoon salt; 1 tablespoon minced fresh ginger, or 1 teaspoon dried

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Makes 4 servings 1x

Time 1 hour and 15 minutes

Scale

Ingredients

2 medium-sized butternut or honeynut squash
1 stick butter
1/4 teaspoon grated nutmeg
1/4 teaspoon ground mace
The rind of a half-lemon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon minced fresh ginger, or 1 teaspoon dried

Instructions

Preheat oven to 350°F. Cut the squash in half the long way, scoop out the seeds, and score the flesh.
Melt the butter gently and mix with all remaining ingredients. Brush that mixture over the squash, mostly in the cavity but in the scored part too.
Roast on a sheet pan, checking occasionally, until the squash is soft, 45 to 60 minutes. Turn the heat up to 400°F and brown just a little bit. Sprinkle with a tiny bit more salt and serve. (A dollop of cold yogurt on top would also be pretty great.)

— Recipe from Burlap and Barrel