Winter Squash with Spiced Butter

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon ground cardamom 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground coriander 
• 0.3 teaspoon ground cumin 
• 10 servings kosher salt 
• 1 tablespoon juice of lime fresh
• 1 teaspoon lime zest finely grated
• 0.3 teaspoon nutmeg freshly grated
• 0.8 cup pomegranate seeds 
• 1 tablespoon rose hips dried crushed
• 0.5 cup butter unsalted room temperature (1 stick)
• 4 pounds winter squash assorted (such as acorn, kabocha, or delicata)

Equipment

• bowl
• baking paper
• whisk
• pot
• cutting board

Directions

1. Mix all ingredients exceptsalt in a small bowl until lime juice isincorporated. Season with salt. Cover; keepin a cool place. DO AHEAD: Spiced buttercan be made 1 week ahead.
2. Roll into logs,wrap in parchment paper, and refrigerate forup to 2 weeks or freeze for up to 3 months.
3. Trim ends of acorn and kabochasquash and cut in half through the stemend. Scrape out seeds and place squash cutside down on a cutting board (do not peel).
4. Cut halves crosswise into 1/2" slices. If usingdelicata squash, cut crosswise into 1/2" rings;scrape out seeds.
5. Fill a large wide pot with water to a depthof 1/2" and add a pinch of salt; bring to a boil.
6. Add squash slices; reduce heat to mediumlow.Cover and steam, adding more water asneeded to maintain 1/2" of water at bottomof pot, until squash is tender but not fallingapart, 20-25 minutes.
7. Carefully transfer squash slices to a largeplatter (some squash at bottom of pot maybe too soft; save for another purpose
8. andseason with salt.
9. Reduce water in pot over high heat(or add hot water) to measure 3/4 cup.
10. Remove from heat and whisk in spicedbutter, 1 tablespoonful at a time, to forma rich, glossy sauce. Season to taste withsalt.
11. Drizzle spiced butter over squash.Top with pomegranate seeds.