Winter Squash with Spiced Butter

A Taste of Persia on My Thanksgiving Table

Thanksgiving. The word itself conjures up images of family gathered around a table laden with traditional dishes. For years, my Thanksgiving was pretty classic: roast turkey, stuffing, mashed potatoes, cranberry sauce – the works. But this year, I decided to shake things up a bit. I’ve always loved exploring different cuisines, and I wanted to incorporate a little bit of my own culinary adventures into our family feast. The result? This stunning Winter Squash with Spiced Butter.

The inspiration came from a recent trip to the vibrant bazaars of Persia. The heady aromas of spices, the bright colours of the fruits and vegetables, it was all so intoxicating. I was particularly captivated by the way they use spices – not just as a seasoning, but as an integral part of the flavour profile of a dish. And that’s how this recipe was born. It’s a beautiful marriage of traditional Thanksgiving flavours – the sweetness of the squash, the warmth of cinnamon and nutmeg – with the exotic notes of Persian spices like cardamom and coriander.

The spiced butter is the real star of the show. It's incredibly easy to make, and the flavour is simply divine. You can make it ahead of time, which is perfect for busy Thanksgiving preparations. I rolled mine into logs, wrapped them in parchment paper, and popped them in the fridge. It keeps beautifully and adds an extra layer of convenience.

The squash itself is incredibly versatile. I used a combination of acorn and kabocha squash, but you can easily substitute with other winter squash varieties like butternut or delicata. The key is to steam them until they’re tender but still hold their shape. This allows them to absorb the flavour of the spiced butter beautifully.

And finally, the pomegranate seeds! They add a burst of tartness and jewel-toned beauty that elevates this dish to another level. Imagine the vibrant colours of the squash, the glossy sheen of the spiced butter, and the ruby red pops of pomegranate – it's a dish that’s as visually stunning as it is delicious.

This year, my Thanksgiving table felt a little different, a little more adventurous. The Winter Squash with Spiced Butter was a resounding success – a testament to the power of culinary exploration and the joy of sharing new tastes with loved ones. It’s a dish that perfectly balances tradition and innovation, a beautiful reflection of the season and the spirit of Thanksgiving itself. It's more than just a side dish; it’s a story told through flavour, a celebration of culinary fusion, and a reminder that even the most cherished traditions can be enhanced with a touch of something new and exciting.

So, this Thanksgiving, why not try something different? Add a touch of the exotic to your table. You might just surprise yourself (and your guests!) with the delightful results. And trust me, the spiced butter is worth making even if you don't use it on the squash—it's heavenly on toast, roasted vegetables, or even just straight from the spoon (don't judge, I've done it!). Enjoy!

Step-by-step

• Preparation For spiced butter: Mix all ingredients except salt in a small bowl until lime juice is incorporated. Season with salt. Cover; keep in a cool place. DO AHEAD: 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.
• For squash: 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 1/2" slices. If using delicata squash, cut crosswise into 1/2" rings; scrape out seeds.
• Fill a large wide pot with water to a depth of 1/2" and add a pinch of salt; bring to a boil. Add squash slices; reduce heat to medium-low. Cover and steam, adding more water as needed to maintain 1/2" of water at bottom of pot, until squash is tender but not falling apart, 20-25 minutes.
• Carefully transfer squash slices to a large platter (some squash at bottom of pot may be too soft; save for another purpose) and season with salt.
• Reduce water in pot over high heat (or add hot water) 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 spiced butter over squash. Top with pomegranate seeds.