You are here: Home » Recipes » Mayan Hot Chocolate with Butternut Squash Mayan Hot Chocolate with Butternut Squash Recipe by Chef Jesus GonzalezKitchen Tested Yield 4 servings Prep 10 mins Cook 30 mins Loaded with calcium and beta-carotene (from the squash), this thick creamy drink is substantial enough for dessert. Mark Boughton PrintEmail Loaded with calcium and beta-carotene (from the squash), this thick creamy drink is substantial enough for dessert. Canned pumpkin will work fine too. The ranch uses Ibarra Mexican Chocolate in this drink, but we've simplified it with semi-sweet chocolate. Ingredients 1 small butternut squash2 1/2 cups 1 percent milk, divided6 ounces semi-sweet chocolate1/2 teaspoon ground cinnamon1 pinch nutmeg1 pinch cardamom Instructions Preheat oven to 375F. 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. 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.