Winter Squash With Spiced Butter
Winter Squash With Spiced Butter is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mix all ingredients except salt in a small bowl until lime juice is incorporated.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix 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.
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.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.