Adjust the oven rack to the middle position and heat oven to 400°F. Lightly spray a sheet pan with nonstick cooking spray.

Remove the seeds from the squash and cut it, crosswise, into ½-inch thick slices.

Place the slices in the middle of the sprayed sheet pan and drizzle with olive oil. Toss the squash together to cover with the oil and space the slices evenly in a single layer on the sheet pan.

Sprinkle the squash with 1 teaspoon kosher salt and ½ teaspoon black pepper. Roast the squash at 400°F, for 25-30 minutes, or until softened and bronzed.

While the squash roasts, melt the butter in a small sauté pan over medium heat. Add the remaining ingredients (except the lemon zest) plus ¼ teaspoon kosher salt & pepper. Cook 3-4 minutes or butter just begins to darken. It will have a nutty aroma. Turn off the heat.

1 minute before the squash is ready, gently reheat the butter/herb mixture.

Once the squash is cooked, transfer it to a serving platter. Spoon the butter mixture over the squash and sprinkle with lemon zest. Sprinkle with additional salt and serve immediately. Enjoy!