The current issue of CI (jan/feb14) has an article "improving" Ottolenghi's roasted squash technique in Plenty.
http://www.cooksillustrated.com/recipes/7682-roasted-butternut-squash-with-browned-butter-and-hazelnuts?incode=MCSCZ00L0
http://www.cooksillustrated.com/recipes/7718-roasted-butternut-squash-with-goat-cheese-pecans-and-maple?incode=MCSCZ00L0
I haven't been able to find the whole article online (not my favorite site), but you might get the idea from the recipes.