I found this in a LHJ and thought you might like it, I have not tried it so I don't know how it will taste. 

               SPICE ROASTED BUTTERNUT SQUASH FOR  2

1 lb.butternut squash-peeled

3 taablespoons unsalted butter

 1/2teaspoon salt

1/2 teaspoon ground cumin

 1/4 teaspoon cinnamon

Trim stem ends from squash. Halve squash lengthwise and discard seeds.  Cut squash into 1-inch thick wedges. Place in roasting pan.  Preheat oven to 400degreesF and arranage rack in lower third of oven.  Melt butter with salt and spices in a small saucepan over low heat and cook ,stirring, 1 minute.  toss squash with half of butter mixture and roast, turning pieces occasionally, until tender, about 30 minutes.  Toss squash with remaining butter mixture and serve hot.

 

I found another  one in another magazine but I will have to locate where I put it .   I hope this gets you started .   Flossie