Butternut Squash Dessert Smoothie

Last Updated on 09/26/2018

Happy Friday to the Veg World!

With Spring just around the corner, I’m already thinking of healthy treats to enjoy during warmer weather. This Butternut Squash Dessert Smoothie is a great way to finish off your winter squash, with a flavor profile that will get you ready for Spring.

I go through smoothie phases. I could have a smoothie every day for six months, and then not touch a drop for several months after that. You’d think this was because half of the year is frigid cold in Minnesota, but that’s not really the reason. Since I still drink smoothies in January here!

Whatever the reason behind my smoothie phases, I’m in one right now! I’ve been putting together fun creations, and trying to figure out how to incorporate unique veggies. For example, frozen cauliflower!!! Some may think it has no place in a smoothie, but with some coconut milk, banana, cherries, almond butter, and cocoa powder, it sure does.

As I was making this recipe, I kept thinking about how funny it is that I get so excited to see butternut squash at the Farmers Market in the fall, and now I can’t wait to get out of squash season. Oh well, we are almost there!

Although I’ve deemed this a “dessert” smoothie, you can still enjoy it for breakfast, after a workout, or just as an afternoon snack. The whole dessert smoothie thing is referring to the banana, cinnamon, and coconut that I added.

Butternut Squash Dessert Smoothie

This vegan smoothie is filled with nutrient-rich vegetables and fruit, and flavored with coconut and cinnamon. Enjoy as a dessert or a snack! 

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Prep Time: 5 mins

Servings: 2

Author: Lizzie Streit, MS, RDN

Ingredients

• 1.5 cups butternut squash - diced and roasted
• 1 banana - frozen
• 1 cup coconut milk - full fat
• 1 tsp vanilla extract
• 1/4-1/2 tsp cinnamon
• 1/2 cup cold water

Instructions

• Blend all ingredients in a blender for 30 seconds to 1 minute or until smooth. Add more water as needed. Enjoy! 

Notes

*Roasting time for the squash is not included in the time for this recipe. You can roast diced butternut squash at 400 degrees F for 20 minutes. If you do not have a frozen banana, you can add some ice cubes to make the smoothie colder. 

Did you make this recipe?Mention @its_a_vegworld_afterall or tag #vegworld!

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Have a great weekend!

Lizzie