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
- 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.