Preheat oven to 425 degrees. On a rimmed baking sheet, arrange squash wedges in a single layer. Dot with butter pieces. Roast until squash is tender and golden, about 30 minutes, flipping squash every 10 minutes. Season with salt and pepper and sprinkle with lemon zest and nutmeg. Serve warm or at room temperature.
Good With: roast pork loin, lamb chops, or meatloaf
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