Winter Squash with Spiced Butter

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.