Roasted Squash with Persian Spices

The perfume of warm Persian spices will fill your kitchen when you make this simple squash recipe.  A welcome little dose of aromatherapy on a cold winter day.

Spices: cinnamon, coriander, cumin, cardamom, nutmeg, and peppercorns

Start by the grinding of your spices.  I like to use my mortar and pestle for this job precisely because it maximizes my exposure to the aroma of the oils released by crushing the little seeds.  

And, I get to crush things, which I find therapeutic. 

If you prefer to use a spice grinder, go for it, either method works.  I've found that it is really important to grind my spices right before I use them, they seem to lose their intense flavour very quickly after they've been ground. 

Next, all you do is mix the spices with  butter, and some lime zest and lime juice, and roast the squash in the aromatic butter. 

You will need:

• 4 tablespoons melted butter
• finely grated zest of half a lime
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon ground cinnamon
• 1/4teaspoon ground coriander seeds
• 1/4 teaspoon ground black pepper
• 1/8teaspoon ground cardamom seeds
• 1/8 teaspoon ground cumin
• 1/8teaspoon grated nutmeg
• 1 kg acorn squash
• 1/2 cup pomegranate seeds

Preheat the oven to 400F.

To prepare the squash; cut in half lengthwise, scoop out the seeds and fibrous bits in the center with a spoon, and cut each half crosswise into 1 inch slices.

Brush the spiced butter mixture over both sides of the squash and roast for 20 minutes.  Turn the slices of squash over, and roast for an additional 10-15, or until tender when pierced with a fork. 

Scatter the pomegranate seeds over the squash and serve.

Recipe adapted from Bon Appetit.