Chili-Cocoa Mashed Acorn Squash

Chili-Cocoa Mashed Acorn Squash

A couple weeks ago, NPR’s “Kitchen Window” had an article featuring savory recipes that used chocolate. When I saw the recipe for Chili-Cocoa Mashed Acorn Squash I HAD to try it. I mean, come on, it’s CHOCOLATE. If you want to check out the NPR article with lots of fun recipes using chocolate, look here!

Chili-Cocoa Mashed Acorn Squash
1 medium acorn squash (about 2 pounds)
2 teaspoons olive oil
1/2 tablespoon unsalted butter, melted
2 teaspoons unsweetened 100 percent cocoa powder
1 tablespoon light brown sugar
1/4 teaspoon salt, plus a bit more, if desired
1/4 teaspoon ground ancho chili powder

1. Preheat oven to 375 degrees.
2. Line a large rimmed baking sheet with aluminum foil for easy clean up.
3. Slice acorn squash in half, lengthwise. Scoop out seeds and discard.
4. Brush the flesh with olive oil and place flesh side down on baking sheet.
5. Bake for 35 to 40 minutes or until tender when pierced with a fork. Cool for 5 to 10 minutes.
6. Using a spoon, scoop out the flesh and place in a medium bowl.
7. Add remaining ingredients and mash until well blended.
8. Taste and adjust seasonings as desired.


One thought on “Chili-Cocoa Mashed Acorn Squash

  1. Pingback: Orange-Sesame Butternut Mash | A Poet in the Kitchen

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