Instructions:
- Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
- Wash the outside of the squash thoroughly. Carefully cut each squash in half from stem to base. Use a sturdy spoon or ice cream scoop to scrape out the seeds and stringy bits from the cavity, discarding the debris.
- In a small bowl, whisk together the melted butter, packed brown sugar, cinnamon, nutmeg, salt, and pepper until the mixture is smooth and well combined.
- Place the squash halves cut-side up on the prepared baking sheet. Generously brush the entire cut surface (flesh) of each half with the brown sugar mixture, ensuring some glaze drips into the seed cavity.
- Flip the squash halves so they are cut-side down on the baking sheet. Roast for 25 minutes.
- Carefully flip the squash halves cut-side up. If necessary, spoon any remaining glaze mixture back into the seed cavity. Continue roasting for an additional 15 to 25 minutes until the flesh is fork-tender and the glaze is bubbling and caramelised.
- Allow to cool slightly before serving. The squash is ready to eat directly from the baking sheet or transferred to a platter.