Holiday Favorites

Winter Squash with Spiced Butter Bon Appétit | November 2012

by Victoria Granof

Traditional Thanksgiving flavors (squash, cinnamon, butter) are given a beautiful Persian accent. The exotic spiced butter is also a treat mixed into couscous. Yield: Makes 8 to 10 servings  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 Squash: 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. 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. 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. 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. Holidays are close and I am going to post some FAVORITE RECIPES of mine! This one I found on EPICURIOUS! I felt like this was a Dessert! Yum! Thanks for visiting!  Cindy from Craft Flaire.