Mayan Hot Chocolate with Butternut Squash


  • 1 small butternut squash
  • 2 ½ c 1 percent milk, divided
  • 6 oz semi-sweet chocolate
  • ½ t ground cinnamon
  • 1 pinch nutmeg
  • 1 pinch cardamom

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 with 1/2 cup milk in a food processor until smooth. In a ...

View full recipe at Relish


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