Maple Butternut Squash Smoothie

 Butternut Squash Smoothie

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…

Psst – Looking to improve your tummy troubles? I’m giving a free talk this weekend at Galloways where I’ll share my secrets to digestive wellness. Get your spot here.

Maple Butternut Squash Smoothie
 
Prep time
Total time
 
gluten-free, dairy-free, soy-free, nut-free, egg-free, five ingredients or less
Author:
Recipe type: Beverage
Serves: 1
Ingredients
  • 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.
Instructions
  1. Add all ingredients to a blender and whirl until smooth. Add more liquid to blend if necessary.

 

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