Monday, December 3, 2012

Recipe Monday: Mayan Hot Chocolate with Butternut Squash (via

     With the apocalypse coming up, I figure it's only right to salute the Mayans with a classic End-Of-Time recipe. The Mayans worked hard and played hard. After a grueling day of playing Death Ball™ how did the Mayans like to kick back and celebrate a victory?

Well, yes, but that's not what I was going for.

     They had a delicious Mayan Hot Chocolate (I have no actual proof that this is true, just work with me). So as the world self-destructs on the 21st, raise a glass (quickly) and toast to not having to pay off the mortgage!

Mayan Hot Chocolate (via

•       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
•       Grated semisweet chocolate for garnish

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 with 1/2 cup milk in a food processor 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.

Nutritional Info (per serving)
       Calories 280, Fat 14g, Saturated Fat 9g, Polyunsaturated Fat 0g, Monounsaturated Fat 4.5g, Cholesterol 10mg, Sodium 75mg, Potassium 450mg, Carbohydrates 37g, Fiber 3g, Sugars 31g, Protein 7g

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