Cocoa Roasted Butternut Squash

Recipe by BB2011
READY IN: 1hr
SERVES: 10
YIELD: 10
UNITS: US

INGREDIENTS

Nutrition
  • 13
  • 1
    tablespoon salt
  • 14
    teaspoon cayenne pepper
  • 12
    teaspoon cinnamon
  • 1
    tablespoon sugar
  • 3
    medium butternut squash, peeled and cut into 1-inch chunks (about 6 pounds)
  • 14
    cup canola oil or 1/4 cup vegetable oil
  • 34
    cup slivered almonds, toasted
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DIRECTIONS

  • Heat oven to 375°F.
  • In a small bowl, combine the cocoa powder, salt, cayenne, cinnamon, and sugar.
  • Arrange the squash chunks on two large baking sheets. Drizzle the oil over the squash and toss to coat evenly.
  • Sprinkle the cocoa mixture over the squash and toss to coat.
  • Roast for 45 to 55 minutes, or until tender. Transfer to a serving dish and sprinkle with the toasted almonds.
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