Harvest spice smoothie
Updated Jan 7, 2016
Chatelaine
Ingredients
1 cup
unsweetened almond milk
1 cup
1
butternut squash
1/2
small banana
2 to 3 tbsp
1/4 tsp
1/4 tsp
ground ginger
1/4 tsp
allspice, to garnish (optional)
Instructions
- PREHEAT oven to 400F.
- CUT squash into quarters. Scoop out and discard seeds. Roast pieces at in a large baking dish covered with foil, until fork-tender, about 1 hour. Remove from oven. When cool enough to handle, scoop flesh from skins. Whirl in a food processor until smooth. (Refrigerates for up to 3 days.)
- COMBINE almond milk with ice, 1/2 cup butternut squash purée, banana, brown sugar, cinnamon, ground ginger and vanilla in a blender. Purée until smooth. Sprinkle with allspice, if desired.
Nutrition
How to shop for, prepare and cook squash
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