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1 small butternut squash
2½ cups 1% low-fat milk, divided
6 ounces semi-sweet chocolate
½ teaspoon ground cinnamon
Large pinch nutmeg
Large pinch cardamom
Instructions
2½ cups 1% low-fat milk, divided
6 ounces semi-sweet chocolate
½ teaspoon ground cinnamon
Large pinch nutmeg
Large pinch cardamom
1. Preheat oven to 375F. 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. Purée squash with 1⁄2 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 puréed squash. Reheat. Serves 4.
Recipe by Jesus Gonzalez, "King of Hearts," Relish the Healthy Table, Feb. 2008.
Nutritional Information
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 puréed squash. Reheat. Serves 4.
Recipe by Jesus Gonzalez, "King of Hearts," Relish the Healthy Table, Feb. 2008.
Per serving: 300 calories, 14g fat, 9g prot., 39g carbs., 4g fiber, 80mg sodium.
