Mayan Hot Chocolate with Butternut Squash

Mark Boughton
  • 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. Canned pumpkin will work fine too. The ranch uses Ibarra Mexican Chocolate in this drink, but we've simplified it with semi-sweet chocolate.


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

Nutritional Info *per serving

  • Calories 280
  • Fat 14g
  • Saturated Fat 9g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 4.5g
  • Cholesterol 10mg
  • Sodium 75mg
  • Potassium 450mg
  • Carbohydrate 37g
  • Fiber 3g
  • Sugars 31g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 6%
  • Calcium 20%
  • Iron 8%