Savory Baked Butternut Squash

This is a surprisingly fantastic squash recipe. I mean, I probably shouldn’t be surprised it’s so great, but I actually really loved the way all the flavors melded together to create an amazing dish. I’ve been realizing more and more that I actually love the taste of nutmeg in dishes. I’ve never really been one to use it, but recently I’ve been putting it in more dishes and have come to find that I really appreciate the flavor nuances it brings.I would say this is a must try fall squash dish. If you only make one butternut squash this fall, you need to try this recipe. This is definitely something to get you outside the plain old butter and maybe brown sugar baked squash, yet it’s not exotic like Alex’s recipe yesterday.The only things I would say you can substitute in this recipe are the extra virgin olive oil and the white pepper. The rest of the spices are very key to the resulting flavor so you can’t really change them. If you want to add more than called for, go right ahead. Just keep the ratios the same. If you decide not to use EVOO you will need to use plain Olive Oil. Because of the cook temp called for in the recipe, if you use anything else you risk it either smoking or catching fire. I would not suggest substituting coconut oil, as it will change the flavor far too much.[amd-yrecipe-recipe:101]