I bring you squash in a smoothie. I'm still in the giddy phases of having access to winter squashes like butternut or acorn squash as well as it being seasonally appropriate to eat tons of sweet potatoes. I think after a summer of CSA induced green bean mini-comas, I'm just ready for what I didn't get in my basket! But eating seasonally makes it that much more exciting when new foods come about. So onto this smoothie. Butternut squash, when baked and scooped from the skin, is super fluffy and beautiful. It has a strong sweet taste. So much so I almost consider this veggie a dessert when it's paired with a little brown sugar! It's basically the banana of the vegetable world. And it rocks in terms of skin nutrients and fiber. Win, win, win. Squash is awesome.
Paired with traditionally sweet seasonings like vanilla and cinnamon this vegetable smoothie goes dessert and gives you a strong start to your morning.
Cinnamon Butternut Squash Smoothie
/// Ingredients ///
- 1 C roasted butternut squash puree
- 1/4 C 0% greek yogurt
- 1/2 C vanilla almond milk
- 1 tsp cinnamon
- 1 teaspoon almond pastry filling
/// Directions /// Cut a butternut squash in half. Remove seeds and roast at 350 until soft. Allow to cool and scoop the 'meat' from the skin. Puree with a little water to make smooth. Use 1 C of the squash puree and blend with yogurt, almond milk, cinnamon and a touch of almond pastry filling (seriously, it's amazing- I had it left over from making croissants). Top with extra greek yogurt and a dash of cinnamon.
While you have already beautifully pureed butternut squash, make this bread! I LOVE this for a sweet breakfast treat.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.