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Winter Squash with Spiced Butter Recipe

   
 

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     Winter Squash with Spiced Butter

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8-10

Ingredients
Spiced butter
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 t
Squash
4 pounds assorted small winter squash (such as acorn, kabocha, or delicata)
Kosher salt
3/4 cups pomegranate seeds

Instructions
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.
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-inch slices. If using delicata squash, cut crosswise into 1/2-inch rings; scrape out seeds. Fill a large wide pot with water to a depth of 1/2-inch and add a pinch of salt; bring to a boil. Add squash slices; reduce heat to medium-low. Cover and steam, adding more water as needed to maintain 1/2-inch 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.
nutritional information 9 servings, 1 serving contains- Calories (kcal) 170 Fat (g) 10 Saturated Fat (g) 6 Cholesterol (mg) 25 Carbohydrates (g) 19 Dietary Fiber (g) 3 Total Sugars (g) 9 Protein (g) 3 Sodium (mg) 55


Originally Submitted
5/18/2013





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