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Cocoa Roasted Butternut Squash

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“Spice up your squash with a cocoa powder-cayenne mixture.”
READY IN:
1hr
SERVES:
10
YIELD:
10
UNITS:
US

Ingredients Nutrition

  • 13 cup cocoa powder
  • 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 14 cup vegetable oil
  • 34 cup slivered almonds, toasted

Directions

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

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