Spiced Winter Squash
Keep warm with this spiced winter squash recipe.
2 medium-sized butternut or honeynut squash
1 stick butter
¼ tsp grated Stone Nutmeg
¼ tsp Grenada Gold Mace
The rind of a half-lemon
1 tsp ground Cinnamon Verum
1 tsp ground Zanzibar Black Peppercorns
1 tsp salt
1 tsp Buffalo Ginger
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.)