Makes: 4 services
Time: 1 hour and 15 minutes
2 medium-sized butternut or honeynut squash
1 stick butter
1/4 teaspoon grated Burlap & Barrel Stone Nutmeg
1/4 teaspoon ground mace
The rind of a half-lemon
1 teaspoon ground Burlap & Barrel Cinnamon Verum
1 teaspoon ground Burlap & Barrel Zanzibar Black Peppercorns
1 teaspoon salt
1 tablespoon minced fresh ginger, or 1 teaspoon dried.
1. Preheat oven to 350 degrees. Cut the squash in half the long way, scoop out the seeds, and score the flesh.
2. 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.
3. Roast on a sheet pan, checking occasionally, until the squash is soft, 45 to 60 minutes. Turn the heat up to 400 degrees 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.)