1/2 cup unsalted butter; room temperature
1 teaspoon lime zest; finely grated
1 tablespoon lime juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
4 lbs winter squash; acorn, kabocha, delicata
3/4 cup pomegranate seeds
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.