•1/3 cup cocoa powder
•1 tablespoon salt
•1/4 teaspoon cayenne pepper (more or less, to taste)
•1/2 teaspoon cinnamon
•1 tablespoon sugar
•3 medium butternut squash (about
•6 pounds total), peeled and cut into 1-inch chunks
•1/4 cup canola or vegetable oil
•3/4 cup toasted slivered almonds
Heat the oven to 375 degrees.
In a small bowl, combine the cocoa powder, salt, cayenne, cinnamon and sugar.
Arrange the squash chunks on 2 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.
Nutrition information per serving (values are rounded to the nearest whole number): 230 calories; 94 calories from fat (41 percent of total calories); 11 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 36 g carbohydrate; 5 g protein; 7 g fiber; 300 mg sodium.