Winter Squash With Spiced Butter

Ingredients

• 1/2 cup (1 stick) unsalted butter
• room temperature
• 1 tablespoon crushed dried rose petals (optional)
• 1 teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cumin
• Kosher salt
• 4 pounds assorted small winter squash (such as acorn
• kabocha
• or delicata)
• Kosher salt
• 3/4 cup pomegranate seeds
• Ingredient info: Dried rose petals are available at Middle Eastern markets and kalustyans.com.

Instructions

1. 1

   Mix all ingredients except salt in a small bowl until lime juice is incorporated.

2. 2

   Season with salt.

3. 3

   Cover; keep in a cool place.

4. 4

   DO AHEAD: Spiced butter can be made 1 week ahead.

5. 5

   Roll into logs, wrap in parchment paper, and refrigerate for up to 2 weeks or freeze for up to 3 months.

6. 6

   Trim ends of acorn and kabocha squash and cut in half through the stem end.

7. 7

   Scrape out seeds and place squash cut side down on a cutting board (do not peel).

8. 8

   Cut halves crosswise into 1/2" slices.

9. 9

   If using delicata squash, cut crosswise into 1/2" rings; scrape out seeds.

10. 10

    Fill a large wide pot with water to a depth of 1/2" and add a pinch of salt; bring to a boil.

11. 11

    Add squash slices; reduce heat to mediumlow.

12. 12

    Cover and steam, adding more water as needed to maintain 1/2" of water at bottom of pot, until squash is tender but not falling apart, 20-25 minutes.

13. 13

    Carefully transfer squash slices to a large platter (some squash at bottom of pot may be too soft; save for another purpose4) and season with salt.

14. 14

    Reduce water in pot over high heat (or add hot water) to measure 3/4 cup.

15. 15

    Remove from heat and whisk in spiced butter, 1 tablespoonful at a time, to form a rich, glossy sauce.