Name: Roasted Squash with Nib Vinaigrette
Yield: Makes 6 servings
Ingredients: One 4-pound butternut squash, peeled, cut in half lengthwise, and seeded; 1/2 cup plus 2 tablespoons extra virgin olive oil; Salt and freshly ground black pepper; 1 tablespoon balsamic vinegar; 1 1/2 teaspoons cacao nibs, coarsely chopped; 1 shallot, finely minced; 3 ounces thinly sliced pancetta

Editor's note: The recipe and introductory text below are from The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg.

Contributed by Arnon Oren.

Café Cacao, the restaurant in our factory, surprises some visitors. Many expect a coffee bar that serves nothing but chocolate cake and cookies. While we do serve many kinds of desserts, Berkeley residents come more for the savory foods made with cacao nibs.

Arnon Oren, our first executive chef, created this fresh, memorable dish. Combining roasted squash with pancetta and crunch cacao nibs brings out the depth and sweetness of the squash, making it taste almost creamy. Prosciutto or any salty cured meat works well in this recipe.

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