Cocoa Roasted Butternut Squash

1. 1

   Heat oven to 375u00b0F.

2. 2

   In a small bowl, combine the cocoa powder, salt, cayenne, cinnamon, and sugar.

3. 3

   Arrange the squash chunks on two large baking sheets. Drizzle the oil over the squash and toss to coat evenly.

4. 4

   Sprinkle the cocoa mixture over the squash and toss to coat.

5. 5

   Roast for 45 to 55 minutes, or until tender. Transfer to a serving dish and sprinkle with the toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.