taken from Wegman's Menu Magazine
2 tbsp olive oil
40 oz butternut squash, cut into 1 inch pieces
1 jar chipotle salsa
1/2 tsp ground cinnamon
1/8 bar (1 square) Dark Chocolate 72% cocao, chopped
salt and pepper to taste
1. heat oil in large skillet on medium; add squash. Cook for about 2 mins and stir, until lightly browned. Cover and cook for 5-7 minutes until well browned and starting to soften
2. Stir in salsa and cinnamon, re-cover and on med-low for 35-40 mins. Stir often! Squash should be tender.
3. Stir in chocolate. It should melt in a few seconds. Season to taste w/ S&P.
serving size 1 cup
6g fat (2 saturated)