Roasted Squash With Lemon and Nutmeg

• 1 delicata squash, seeded and cut into 1 1/2 inch wedges (can sub similar squash such as any sweet heirloom, butternut, kabocha, etc.)
• 2 tablespoons unsalted butter
• coarse salt, to taste
• fresh cracked black pepper, to taste
• 2 teaspoons finely grated meyer lemon zest (or standard lemon)
• 14 freshly grated nutmeg, to taste (original recipe called for 1/2 teaspoon)
• meyer lemon wedge

1. Preheat oven to 425.
2. On rimmed baking sheet (I lined the sheet with parchment paper), arrange the winter squash in a single layer.
3. Dot with unsalted butter, cut into small pieces.
4. Roast until squash is tender and golden, about 40 minutes.
5. (Not: baking time may vary).
6. Season with coarse salt and ground pepper and sprinkle with the Meyer lemon zest and ground nutmeg.
7. Serve Meyer lemon wedges on the side.

wedges, unsalted butter, salt, black pepper, lemon zest, nutmeg, lemon wedge

Taken from www.food.com/recipe/roasted-squash-with-lemon-and-nutmeg-473742 (may not work)