Spice mixture for cooking with squash
I used the following mixture from foodnetworks Michael Chiarello:
Cocoa spice rub
1 tablespoon whole white peppercorns
1 tablespoon whole coriander
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
4 tablespoons sea salt, preferably gray
In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.
on a skilletful of onions, garlic, chocolate peppers, can of kernel corn drained, and a small butternut squash stir-fried in a bit of olive oil and butter. As Mario Batali says, I did not salt the mixture, to keep it crunchy, not squashy, and added the mixture at the last one minute of cooking and stirred it through. Delicious as a meal in itself or as a side. One teaspoon of sugar might be a welcome addition because of the corn and squash, but you decide.