Heat oven to 400˚F. Cut squash, lengthwise, in half and
remove seeds and inner membrane. Cut each half squash,
lengthwise, into 3 or 4 wedges. Place wedges in a baking
pan. In a small bowl, combine 2 Tbsp. melted butter, 1 Tbsp.
honey and few pinches of ground cinnamon and nutmeg.
Brush mixture on squash; season with salt and pepper.
Roast squash until tender, about 35-40 minutes. Plate and
drizzle squash with a little balsamic crema. Serve as side
dish as noted above.