1 butternut or other winter squash (2 to 3 lbs)
2 T plus 1 tsp olive oil
1/2 tsp plus 1/8 tsp ground cumin
1/2 tsp plus 1/8 tsp ground cinnamon
1/2 tsp plus 1/8 tsp sea salt
pinch of cayenne pepper (optional)
lemon wedges, for serving

oven 400. baking sheet, parchment paper.
peel squash, halve it, scoop out seeds (reserving seeds).cut into 1 inch pieces, put in bowl. drizzle with 2 T oil, sprinkle with 1/2 tsp each of cumin, cinnamon and salt. add cayenne if using
spread on baking sheet, roast for 40 minutes, till golden and very tender. meanwhile, separate squash strings from seeds but do not wash. drizzle with 1 tsp oil and sprinkle with remaining 1/8 tsp of cumin, cinnamon, salt. remove baking sheet from oven, make room at edge for seeds to be spread out. roast 10 minutes, until seeds are browned and squash is golden. serving dish, sprinkle squash with seeds, serve with lemon.