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  • 1 small butternut squash
  • 2 1/2 cups 1 percent milk, divided
  • 6 ounces semi-sweet chocolate
  • 1/2 teaspoon ground cinnamon
  • 1 pinch nutmeg
  • 1 pinch cardamom


  1. Preheat oven to 375F.
  2. Cut squash in half; place halves, cut sides down, in a roasting pan. Add  water to a depth of 1-inch. Bake 30 minutes, or until squash is tender. Discard seeds, and scoop out pulp to measure 2/3 cup. Puree squash in a blender with 1/2 cup milk until smooth.
  3. 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 mixture. Reheat.
Recipe by Chef Jesus Gonzalez.

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The recipe was originally published as Mayan Hot Chocolate with Butternut Squash on

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