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Steamed Squash With Spiced Butter Recipe

Ingredients

How to make it

  • 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 delicata 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.
  • Fill a large wide pot with water to a depth of 1/2" and add a pinch of salt and set a steamer in the pot; 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 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.

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The Cook

PongoUSA San Francisco Peninsula, CA

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