The idea of taking savory butternut squash and making it a bit more luscious and sweet with cinnamon and cacao may seem weird, but it is anything but. The two earthy flavors play off the sweetness of the squash and these little cubes are perfect for breakfast, dinner or stacked on your favorite yogurt bowl. Eat them warm or cold--straight from the fridge!
1 large butternut squash
1T coconut oil, melted
2t cacao powder (cocoa powder would work, too)
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Peel and cube the butternut squash. Put the squash into a bowl and toss with coconut oil. Add the spices and toss to coat.
Lay out the cubes on the prepared sheet and place into your preheated oven. Bake for 45 minutes, and toss halfway through. If you want darker squash, let them cook in the oven longer.