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Winter Squash With Spiced Butter

['1/2 cup (1 stick) unsalted butter, room temperature', '1 tablespoon crushed dried rose petals (optional)', '1 teaspoon finely grated lime zest', '1 tablespoon fresh lime juice', '1/2 teaspoon ground cinnamon', '1/2 teaspoon ground coriander', '1/4 teaspoon freshly grated nutmeg', '1/4 teaspoon freshly ground black pepper', '1/4 teaspoon ground cardamom', '1/4 teaspoon ground cumin', 'Kosher salt', '4 pounds assorted small winter squash (such as acorn, kabocha, or delicata)', 'Kosher salt', '3/4 cup pomegranate seeds', 'Ingredient info: Dried rose petals are available at Middle Eastern markets and kalustyans.com.']

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.
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 mediumlow. 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 purpose4) 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.

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