Roasted Squash With Lemon and Nutmeg |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Local recipe. Meyer lemon replaced standard lemon. Ingredients:
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) |
1/4 freshly grated nutmeg, to taste (original recipe called for 1/2 teaspoon) |
meyer lemon wedge |
Directions:
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. (Not: baking time may vary).
5. Season with coarse salt and ground pepper and sprinkle with the Meyer lemon zest and ground nutmeg.
6. Serve Meyer lemon wedges on the side.
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