This recipe was intended for a new e-cookbook I’m developing.
It was such a smashing success, though, I simply couldn’t keep it to myself. I need to share the scrumptiousness right now.
I wonder if this will become a familiar pattern…?
This smoothie tastes flipping fantastic. I had to be mindful and pace myself instead of pounding it back in one drawn out gulp on the straw.
The squash has a very gentle flavour here, and seems much more neutral than when I eat it hot. The tahini melds in seamlessly, and the maple syrup and cinnamon hover nicely in the background.
This is a smoothie that requires some planning ahead, as the squash needs to be pre-cooked and frozen. It’s worth your time and effort, believe me.
As a shortcut, you could use canned (BPA-free please) butternut squash puree, though you may not need 1 1/2 cups of it. Hmm, perhaps that version should be my next experiment…
- 1½ cubed butternut squash, steamed and then frozen
- ¼ cup organic coconut milk
- 1 heaping tbsp tahini
- 2 tbsp maple syrup
- dash of cinnamon
- ½ cup water, or more as needed.
- Add all ingredients to a blender and whirl until smooth. Add more liquid to blend if necessary.