Spiced butter: Mix all ingredients except salt in a small bowl until lime juice is incorporated. Season with salt. Cover and keep in a cool place.
Squash: Trim ends of squash and cut in half through stem end. Scrape out seeds and place squash (unpeeled) cut side down on a cutting board. Cut halves crosswise into 1/2" slices. If using delicata squash, cut crosswise into 1/2" rings and scrape out seeds.
Fill a large wide pot with 1/2" of water and add a pinch of salt; bring to a boil. Add squash slices and reduce heat to medium-low. Cover and steam, adding more water as needed to maintain 1/2" of water, 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 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 over squash, sprinkle dish with pomegranate seeds, and serve.
To preserve butter, roll into logs, wrap in parchment paper, and refrigerate for up to 2 weeks or freeze for up to 3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2122g)|
|Recipe Makes: Servings|
|Calories from Fat: 873 (55%)|
|Amt Per Serving||% DV|
|Total Fat 96.9g||129 %|
|Saturated Fat 59.2g||296 %|
|Monounsaturated Fat 24.3g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 244.2mg||75 %|
|Sodium 92.6mg||3 %|
|Potassium 6842.6mg||180 %|
|Total Carbohydrate 192.4g||57 %|
|Dietary Fiber 35.8g||143 %|
|Sugars, other 156.6g|
|Protein 21.5g||31 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1592
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.