Toss squash with oil, nutmeg, salt and pepper in a large bowl.
Spread on a rimmed baking sheet.
Roast until lightly browned, 12 to 15 minutes.
Photo: Greg DuPree
Meanwhile, whisk butter in a small skillet over medium-low heat until melted.
Cook until the solids at the bottom begin to brown, 1 to 2 minutes.
Remove from heat and whisk in sage, maple syrup and lemon juice.
Flip the squash and spoon the butter mixture over the top.
Continue roasting until golden and tender, 8 to 10 minutes more.
Serve sprinkled with pepitas.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
