Cocoa Roasted Butternut Squash Recipes

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

ROASTED BUTTERNUT SQUASH SOUP INFUSED WITH CHOCOLATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Rub each half of squash with 1 1/2 tablespoons olive oil and place cut-side up on baking sheet. Sprinkle cinnamon, nutmeg, salt, and pepper on each half. Place chocolate, garlic, chile, and maple syrup into the cavities of each half.
• Bake in the preheated oven until flesh is soft and tender, 45 to 55 minutes. Remove from oven to cool.
• Heat 1 tablespoon olive oil in a stock pot over medium heat. Cook and stir onion until translucent, about 5 minutes.
• Scoop flesh out of 1 butternut squash half, along with cavity contents, into a blender. Add onion and 2 cups chicken stock; puree until smooth. Pour into stock pot. Scoop flesh out of remaining butternut squash half, along with cavity contents, into blender. Add remaining chicken stock; puree until smooth. Pour into stock pot.
• Heat soup in stock pot over medium heat to desired temperature; add salt and ground black pepper to taste.

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
• Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

COCOA ROASTED BUTTERNUT SQUASH

Steps:

• 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.