Velvety Butternut Cinnamon Date Smoothie
Vegan, gluten-free, grain-free, oil-free, refined sugar-free, soy-free
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Creamy, velvety, and downright dreamy this is the perfect smoothie to kick off the fall season and make use of roasted butternut squash! This batch makes a generous amount - enough for two glasses to share with a loved one (or one thirsty smoothie maker!). You can also make this for a Thanksgiving brunch and share it with a crowd. It would make a lovely addition to any breakfast. If you'd like to use canned squash that should work fine too. I would use a bit less, about 3/4-1 cup of purée, adding to taste. It probably goes without saying, but pumpkin would be a nice substitute for butternut. Adapted from Pumpkin Pie Smoothie for Two.
Yield
3.5 cups (2 glasses)
Prep Time
10 Minutes
Cook time
35 Minutes
Total Time
45 Minutes
Ingredients:
- 1 cup + 1/2 cup almond milk
- 1 cup + 1/4 cup (packed) roasted butternut squash or 3/4-1 cup canned puréed squash
- 3-4 large Medjool dates, pitted
- 1 tablespoon chia seeds
- 1-2 teaspoons cinnamon, to taste
- 1.5 teaspoons pure vanilla extract
- 1/2 teaspoon ground ginger
- sprinkle of ground cloves
- 5-6 large ice cubes, or as needed
Directions:
- To cook the squash: Preheat oven to 400°F and line a baking sheet with parchment paper. Slice the stem off the squash (optional) and 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 up, and roast for 35-50 minutes, until fork tender and golden brown on the bottom. Allow to cool.
- For the smoothie: Add all smoothie ingredients into a high speed blender and blend on high until smooth, adjusting the spices as needed. Serve immediately & enjoy!
Note: To make this nut-free, use a nut-free non-dairy milk such as coconut or soy milk.