As autumn approaches I’m always grateful for the new crop of sweet winter squashes.  These golden beauties pack a wallop of vitamins A and C, both critical to strong immune health.  Isn’t Nature smart to provide them as cold and flu season starts?

Winter squash is delicious even when simply roasted with a little olive oil and sea salt, but add the spices in this recipe and you’ll wow your meal-mates.  Try it and let me know below how you liked it!

 

Cocoa-roasted Delicata Squash

Spice blend:

1/3 cup unsweetened cocoa powder

2 teaspoons salt

1 tablespoon coconut, date or maple sugar

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper, or to taste

4 medium delicata squash, sliced into ½” rings (can substitute any winter squash)

¼ cup olive oil

 

Preheat oven to 375 degrees. In a small bowl, mix spice blend ingredients well.

Add half the spice blend to a large bowl (store the rest in an airtight container for future use).  Add the oil and blend until well mixed.

Add the squash rings to the oil mixture, and mix until the rings are coated.

Arrange squash rings in a single layer on baking sheets.  Bake about 40 minutes, or until tender.