Roasted Acorn Squash with Brown Butter Nibs

17 November 2013 Drew Zandonella-Stannard

In celebration of all things chocolate, we're bringing you a week chock-full of recipes for your holiday table. Follow along on Pinterest and Facebook for all of our Theo-inspired dishes. 

Are you a fan of nibs? You know, those roasted cacao beans whose humble, rugged appearance belies an exemplary flavor profile that can be likened to nut-meets-unsweetened chocolate? Their flavor runs the gamut from banana to coffee to olive! If you haven't yet played with nibs in your kitchen, the holidays are a great time to start. If you already know and love our roasted cacao nibs as a snack or in cookies or other sweets, this Thanksgiving can be an opportunity to explore the savory side of nibs.  

Skeptical that chocolate has a savory side? The sweet, earthy, and nutty flavors of the squash, nibs, and browned butter sing together in such delicious harmony, we think this recipe will make you a convert. You can find nibs on the shelves at Whole Foods, PCC, and food co-ops nationally. We also offer nibs on our web shop and in bulk at our retail store. 

Roasted Acorn Squash with Brown Butter Nibs

  • 1 large acorn squash
  • 2 tsp. olive oil
  • Sea salt
  • 1 tbsp brown sugar
  • 2 scant tbsp butter
  • 1 generous tbsp roasted cocoa nibs

Instructions

  • Preheat oven to 400ºF. 
  • Cut squash in half, scrape out the seeds, then cut each half into 4 equal wedges. Rub with olive oil and sprinkle with salt and brown sugar.
  • Roast for about 30 minutes, or until squash is tender and the edges are nicely browned. Remove from oven.
  • In a small pan, melt the butter. Continue to cook over medium-low heat until the foam subsides and you start to see brown specks at the bottom of the pan. 
  • Stir in the nibs and cook for just 10 seconds longer to warm them through. 
  • Spoon the mixture over the squash and serve immediately.

Serves 4-8 as a side dish.

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