Amazing Roasted Butternut Squash

Peel butternut squash and chop off ends.
Remove seeds.
Chop into fairly equally-sized chunks.
Parboil squash for three to four minutes.
Grease a ceramic or Pyrex baking dish with butter.
Toss squash with olive oil, maple syrup, Kosher salt, pepper, ground gloves and nutmeg.
Roast in preheated 375° oven until tender and amazingly delicious.