email this pageIngredients
1 small butternut squash
2 1/2 cups 1% milk, divided
6 ounces semi-sweet chocolate
1/2 teaspoon ground cinnamon
Large pinch nutmeg
Large pinch cardamom
Instructions
2 1/2 cups 1% milk, divided
6 ounces semi-sweet chocolate
1/2 teaspoon ground cinnamon
Large pinch nutmeg
Large pinch cardamom
1. Preheat oven to 375. Cut squash in half; place halves, cut sides down, in a roasting pan. Fill with water up to 1-inch. Bake 30 minutes or until squash is tender. Discard seeds, and scoop out pulp to measure 2/3 cup. Puree squash with ˝ cup milk in a food processor until smooth.
2. In a large saucepan, mix remaining 2 cups milk, chocolate and spices. Heat over a double boiler or in a heavy-bottomed pan, stirring constantly until chocolate is melted and creamy. Remove from heat and whisk in pureed squash. Reheat. Serves 4.
2. In a large saucepan, mix remaining 2 cups milk, chocolate and spices. Heat over a double boiler or in a heavy-bottomed pan, stirring constantly until chocolate is melted and creamy. Remove from heat and whisk in pureed squash. Reheat. Serves 4.
