Roasted Squash With Lemon and Nutmeg

READY IN: 50mins
Recipe by COOKGIRl

Local recipe. Meyer lemon replaced standard lemon.

Top Review by UmmBinat

Oh yum!! This is definitely a make again for DH to try. DD1 (4 years old), DD2 (5 months old) and I liked it a lot. I chose to use acorn squash as it was the variety I had on hand, sea salt, instead of using a hybrid,, I used an organic lemon, I had trouble grating the zest off so I didn't use as much as called for. I substituted allspice in a lesser quantity for the nutmeg as we do not consume intoxicants, plus the rest of the ingredients. Served with recipe#144013 and recipe#166027. I will make this again the same way. Made for Veggie Swap #46 ~ May 2012 ~

Ingredients Nutrition


  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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