Ingredients
1 2- to 3-pound butternut squash, peeled
4 tablespoons butter, melted
Nutmeg, salt and pepper, to taste
Preparation
Preheat oven to 375°F.
Cut the neck of the squash from the base. Cut the neck into 4 long quarters. Cut the base in half and scoop out the seeds. Dress with melted butter and season with nutmeg, salt and pepper. Toss and roast until browned, about 40-45 minutes.
