Winter Squash with Spiced Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Traditional Thanksgiving flavors (squash, cinnamon, butter) are given a beautiful Persian accent. The exotic spiced butter is also a treat mixed into couscous. 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 |
Directions:
1. For spiced butter: Mix all ingredients except salt in a small bowl until lime juice is incorporated. Season with salt. Cover; keep in a cool place. DO AHEAD: Spiced butter can be made 1 week ahead. Roll into logs, wrap in parchment paper, and refrigerate for up to 2 weeks or freeze for up to 3 months.
2. For squash: Trim ends of acorn and kabocha squash and cut in half through the stem end. Scrape out seeds and place squash cut side down on a cutting board (do not peel). Cut halves crosswise into 1/2 slices. If using delicata squash, cut crosswise into 1/2 rings; scrape out seeds.
3. Fill a large wide pot with water to a depth of 1/2 and add a pinch of salt; bring to a boil. Add squash slices; reduce heat to mediumlow. 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.
4. 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.
5. Reduce water in pot over high heat (or add hot water) to measure 3/4 cup. Remove from heat and whisk in spiced butter, 1 tablespoonful at a time, to form a rich, glossy sauce. Season to taste with salt. Drizzle spiced butter over squash. Top with pomegranate seeds.
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