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Winter Squash with Spiced Butter

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  • 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.
Servings: 10

  1. 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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Estimated Nutrient Breakdown:

Calories: 1,557.84
Weight: 2,094.44g
Total Fat: 96.51g
Saturated Fat: 59.13g
Trans-Fat: 3.72g
Monounsaturated Fat: 24.39g
Polyunsaturated Fat: 4.62g
Protein: 20.90g

Cholesterol: 244.03g
Sodium: 4,842.07g
Calcium: 586.66g
Magnesium: 282.90g
Potassium: 6,752.83g
Iron: 11.77g
Zink: 4.55g
Phosphorus: 505.03

Vit A: 2,013.19
Vit B1: 0.65
Vit B2: 1.25
Vit B3: 9.63
Vit B6: 2.95
Vit B12: 0.19
Vit D: 1.70
Vit E: 1.70
Vit K1: 50.77


Caution: Sulfites
Health Notes: Vegetarian,Peanut-Free,Alcohol-Free,
Notes: I be mad for plug-ins, because they are awesome.

Author: Epicurious
Tags: Wild Food Box

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