Roasted Butternut Squash With Cocoa-Bean Peppercorn Cream

Cocoa-infused cream pairs nicely with warming spices such as black pepper, cumin, and cinnamon, and it complements a variety of veggies, including carrots, sweet potatoes, and even green beans.


Makes four to six servings


  • 6 cups cubed butternut squash
  • 1 tbs. coconut oil, extra-virgin olive oil, or ghee
  • 1 tsp. whole cumin seeds
  • 1 cup heavy cream or coconut milk
  • 1 tsp. black peppercorns
  • 1 tbs. cacao nibs
  • Salt to taste

Heat oven to 400 degrees F. Toss the cubed squash with the oil and cumin seeds, and roast in the oven for 15 to 20 minutes, until caramelized. While the squash is roasting, prepare the cream by bringing it to a low simmer in a small saucepan. Crush the peppercorns and cacao nibs with a heavy skillet and add to the cream. Allow the cream to barely simmer over low heat for 10 more minutes. When you are ready to serve, strain the cream and pour it over the squash. Sprinkle with salt to taste.

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