This delicious recipe is full of anti-inflammatory spices. Spices don’t just enhance flavor — they can also deliver great health benefits. Even in small amounts, some spices can have a significant impact on digestion, inflammation and even cognitive health. They aren’t a substitute for medications suggested by your healthcare provider. Instead, they can be helpful additions to your kitchen pharmacy.
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
Garnish: pomegranate seeds, ½ cup finely chopped parsley
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.
- Preheat oven to 400 degrees.
- Put 2 baking sheets in the oven.
- Trim ends of acorn and kabocha 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 ½ inch slices. If using delicata squash, cut crosswise into ½ inch rings; scrape out seeds.
- Coat the squash with oil and place on the hot baking sheets, should sizzle.
- Roast until soft (about 20 min).
- Place the hot squash on a serving platter and add slices of the spiced butter or herbed butter.
- Garnish with pomegranate seeds or chopped cilantro.
- 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.