Winter Squash With Spiced Butter
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
45
Sourness
33
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Lime Juice (fresh)1 tsp
Ground Cinnamon1 tsp
Ground Coriander1 tsp
Nutmeg (freshly grated)1 tsp
Ground Cardamom1 tsp
Ground Cumin3 cup
Pomegranate SeedsDirections:
1
For spiced butter: Mix all ingredients except salt in a small bowl until lime juice is incorporated
2
Season with salt
3
Cover; keep in a cool place
4
DO AHEAD: Spiced butter can be made 1 week ahead
5
Roll into logs, wrap in parchment paper, and refrigerate for up to 2 weeks or freeze for up to 3 months
6
Mix all ingredients except salt in a small bowl until lime juice is incorporated
7
Season with salt
8
Cover; keep in a cool place
9
DO AHEAD: Spiced butter can be made 1 week ahead
10
Roll into logs, wrap in parchment paper, and refrigerate for up to 2 weeks or freeze for up to 3 months
11
For squash: Trim ends of acorn and kabocha squash and cut in half through the stem end
12
Scrape out seeds and place squash cut side down on a cutting board (do not peel)
13
Cut halves crosswise into 1/2" slices
14
If using delicata squash, cut crosswise into 1/2" rings; scrape out seeds
15
Fill a large wide pot with water to a depth of 1/2" and add a pinch of salt; bring to a boil
16
Add squash slices; reduce heat to mediumlow
17
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
18
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
19
Reduce water in pot over high heat (or add hot water) to measure 3/4 cup
20
Remove from heat and whisk in spiced butter, 1 tablespoonful at a time, to form a rich, glossy sauce
21
Season to taste with salt
22
Drizzle spiced butter over squash
23
Top with pomegranate seeds
24
Trim ends of acorn and kabocha squash and cut in half through the stem end
25
Scrape out seeds and place squash cut side down on a cutting board (do not peel)
26
Cut halves crosswise into 1/2" slices
27
If using delicata squash, cut crosswise into 1/2" rings; scrape out seeds
28
Fill a large wide pot with water to a depth of 1/2" and add a pinch of salt; bring to a boil
29
Add squash slices; reduce heat to mediumlow
30
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
31
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
32
Reduce water in pot over high heat (or add hot water) to measure 3/4 cup
33
Remove from heat and whisk in spiced butter, 1 tablespoonful at a time, to form a rich, glossy sauce
34
Season to taste with salt
35
Drizzle spiced butter over squash
36
Top with pomegranate seeds