Harvest Spice Smoothie
22
Add more veggies to your day with this deliciously creamy, warm spiced smoothie.
Ingredients
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)
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.
A safe and simple way to cut butternut squash
https://www.youtube.com/watch?app=desktop&v=c1mhxxngMR4