Preheat oven to 350°. 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° 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.)