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Spicy Hot Chocolate

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1Spicy Hot Chocolate Empty Spicy Hot Chocolate on 13th January 2010, 5:14 pm

1/2 pound butternut squash (about 2 cups cubed)
Cooking spray
7 cups nonfat milk
8.7 ounces Mexican or semisweet dark chocolate
61/2 ounces semisweet chocolate
1/2 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1/2 teaspoon cardamom
Preheat oven to 400 degrees F. Peel squash and cut it into 1-inch cubes. Arrange squash on a baking sheet in a single layer and spray lightly with cooking spray. Bake for 30 minutes, or until tender.

In a blender, puree squash with three cups of milk until smooth. Stir remaining ingredients in a large saucepan over low heat, until the chocolate is melted. Add pureed squash mixture to pan and continue stirring until it's heated (do not boil). Strain the mixture through a coarse sieve and serve.

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