Kicked-Up Cocoa Butternut Squash

I’m sitting in my kitchen (quiet kitchen I will add as it is nap time), having just finished some of my chicken mole and thinking about you! My full week is coming to a close, and as is common, it will end differently than planned. That’s ok though. I’m enjoying this unplanned moment of peace. I’ve done something today for my body – exercised, my mind – gardened, and soul – visited with friends and played with my son. I have some grading to do, cleaning to start, and veggies to chop but I think I’ll put that off just a littler longer. I’m going to enjoy sitting for a moment longer.

While I’m sitting here, I thought I share one of my recipes from my cooking class at Whole Foods Tuesday night. It turned out delicious! We are about to say good bye to winter squash so here is a way to go out with a bang! It might sound strange, but it works. The cayenne and cocoa add great antioxidants to the ones already present in the squash. I think the seasoning will also work on any winter squash or even sweet potatoes. Get crazy and experiment!

Oh, and don’t forget to get excited about the new changes coming to my blog. I’m hoping to have them ready to unveil by March 1st – just in time for National Nutrition Month. =)

Kicked Up Cocoa Butternut Squash

¼ cup cocoa powder

1 tablespoon Kosher salt

½ teaspoon cayenne pepper (more or less, to taste)

½ teaspoon cinnamon

1 tablespoon brown sugar

1 large butternut squash, peeled and cut into 1-inch chunks

Olive oil

¾ cup toasted slivered almonds

1. Heat oven to 400 degrees.
2.  In a small bowl, combine the cocoa powder, salt, cayenne, cinnamon and sugar.
3. Arrange the squash chunks on a large baking sheet. Drizzle with oil and toss to coat evenly. Sprinkle cocoa mixture over the squash and toss to coat.
4. Roast for 35-40 minutes, or until tender.
5. Transfer to serving plate and sprinkle with the toasted almonds.