Roasted Squash with Spiced Butter

Ingredients

Squash: assorted (such as acorn, kabocha, delicata)
1 stick unsalted butter, room temperature
2 tablespoons olive oil
1 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
½ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cardamom
¼ teaspoon ground cumin
1tablespoon pomegranate seeds or 1 tablespoon chopped cilantro
Salt
Garnish: pomegranate seeds, ½ cup finely chopped parsley

Instructions

Spiced butter
Mix all spices and lime juice into the butter until blended. Variation: finely chopped herbs, garlic or anchovies.

Note: 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.

1. Preheat oven to 400 degrees.
2. Put 2 baking sheets in the oven.
3. Trim ends of acorn and kabocha squash and cut in half through the stem end.
4. Scrape out seeds and place squash cut side down on a cutting board (do not peel).
5. Cut halves crosswise into ½ inch slices. If using delicata squash, cut crosswise into ½ inch rings; scrape out seeds.
6. Coat the squash with oil and place on the hot baking sheets, should sizzle.
7. Roast until soft (about 20 min).
8. Place the hot squash on a serving platter and add slices of the spiced butter or herbed butter.
9. Garnish with pomegranate seeds or chopped cilantro.

Benefits:

• Cinnamon, a warming spice, can support blood sugar balance.
• Cardamom helps with digestion and digestive ailments.
• Cumin and coriander are known to reduce inflammation.
• Nutmeg can aid indigestion and strengthen cognitive function.
• Pepper is an antimicrobial that can help stimulate taste buds.