I prefer to use the heat up time of your oven for the roasting of the squash. Low temperatures for a longer time will allow you to cook through consistently without charring. Some charring is desired and it adds a caramelized toasty flavor but with too much it can turn bitter quickly.

Trim the top and root section off on the squash. Leave the skin on. Split the butternut lengthwise in half and using a spoon, clean out the seeds and fibers. Slice the squash into 8 equal wedges and place in a mixing bowl.

Preheat your cast iron skillet or similar roasting pan in the Forno Bravo oven.

Combine the olive oil, 1 tablespoon of butter, thyme, salt, pepper, cinnamon and cardamom in a small sauté pan. Let ingredients steep over low heat until the butter is melted, 3-5 minutes. Remove from heat and immediately spoon the butter-olive mixture over the butternut squash and toss to ensure ingredients are incorporated and cover the squash.

Place the butternut squash into your cast iron and place in the oven. After about 20-25 minutes as the squash begins to cook through and become tender, add the remaining tablespoon of butter and gently toss through out. Return to oven and continue to cook for and additional 10-15 minutes or until the butternut squash is tender though out, the butter has browned. Remove from oven, and serve. Spoon any residual brown butter over the top and using a microplane grate a small amount of nutmeg over the top.