Harvest spice smoothie


Harvest spice smoothie

Photo, Erik Putz.


  • 1 cup unsweetened almond milk
  • 1 cup ice
  • 1 butternut squash
  • 1/2 small banana
  • 2 to 3 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp vanilla
  • allspice , to garnish (optional)


  • 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.

How to shop for, prepare and cook squash