Mayan Hot Chocolate with Butternut Squash

Instructions

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.