Roasted Butternut Squash With Cocoa-Bean Peppercorn Cream | Experience Life
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.
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Ingredients
- 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
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