Roasted Butternut Squash Smoothie – Vegan

I was recently shopping at one of my favorite grocery stores, Aldi, when I noticed the different types of fall squash. When the season changes and it starts to turn cooler, I began craving warming foods, like soups and stews. Aldi had acorn squash and butternut squash. Either one as a soup would have worked fine with me. So, I went for the butternut.

When you roast butternut, the texture is smooth and velvety. As I pulled out my ingredients to make a soup, I had an idea to try this as a smoothie instead. Great idea. I did a little research and found a recipe by OhSheGlows and adapted the recipe with a couple changes.

Coconut almond milk

Medjool dates

Roasted Butternut Squash

Oats

It turned out smooth, creamy and delicious, like a fall pumpkin pie dessert!

Butternut squash has some amazing health benefits:

  • High in vitamin C which helps to boost your immune system
  • Aids in weight loss because of the manganese
  • In one service, you get four times the recommended daily value of vitamin A. This vitamin is ultra important because it helps to reduce inflammation and fights certain cancers
  • One cup serving contains 500 mg of potassium which aids in reducing high blood pressure

While the fall season is here and squashes are in abundance and affordable, load up on them for making great dishes, whether for dessert or dinner.

Talk to me: What are some ways you have had butternut squash?

 Roasted Butternut Squash Smoothie 

Adapted from OhSheGlows.com

Serves: 2

Ingredients:

  • 1 1/2 cup roasted butternut squash
  • 4 Medjool dates, pitted
  • 1 1/2 cup almond coconut milk
  • 1 tsp. ginger
  • 2 tsp. cinnamon
  • 1/2 cup oats
  • 1 1/2 tsp. pure vanilla extract
  • 3 -4 ice cubes

Directions:

  1. To cook the squash: Preheat oven to 425F and line a baking sheet with parchment paper. Slice the ends off the squash then slice the squash in half lengthwise. Scoop out the seeds with a spoon. Brush a bit of oil on the squash and sprinkle with a pinch of salt. Place squash on the baking sheet, cut side down or up, and roast for 35-50 minutes, until fork tender and golden brown on the bottom. Allow to cool.
  2. For the smoothie: Add all smoothie ingredients into a blender and blend on high until smooth, adjusting the spices as needed. Enjoy!

Note: You can use other non-dairy milks such as almond or soy.

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