This creamy and delicious butternut squash smoothie recipe is a healthy dessert in a glass! Enjoy it for breakfast, as a snack, or for a sweet treat after dinner. Tips for using roasted, raw, frozen, and pureed butternut squash are included.
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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.
But of course, if you’re reading this post in the fall, a butternut squash smoothie is also a GREAT way to celebrate autumnal flavors. Plus, the color is so festive!
Really, you can’t go wrong with this delicious beverage at any time of the year. Although I’ve deemed it 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.
Expert Tips for a Perfect Butternut Squash Smoothie
- This recipe calls for roasted butternut squash, but you can use raw, frozen, or pureed squash too. A high-powered blender like a Vitamix will be able to blend raw or frozen butternut squash cubes, and you can use them in place of roasted squash in the recipe. If you don’t have that good of a blender, you can steam or microwave raw or frozen squash to soften it before blending and save yourself the time it takes for roasting. Finally, you can use butternut squash puree too! Most stores sell canned squash puree, or check out my post on How to Make Butternut Squash Puree to learn how to make it at home.
- For some extra protein, add a scoop of almond or peanut butter or vanilla protein powder to this butternut squash smoothie.
- You can make this ahead of time if desired. It keeps well in the fridge for up to 3 days in a glass jar or airtight container.
More Smoothie Recipes
For a similar recipe, check out the Walnut and Sweet Potato Smoothie or Spiced Sweet Potato Latte. Some of my other favorite smoothies include the Cherry Chocolate Cauliflower Smoothie, Strawberry Banana Beet Smoothie, and Tropical Swiss Chard Smoothie.
If you make this butternut squash smoothie, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section.
Butternut Squash Dessert Smoothie
- 1.5 cups butternut squash - roasted, raw, frozen, or pureed
- 1 frozen banana
- 1 cup full fat coconut milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ cup cold water
- Pinch sea salt
- Blend all ingredients in a blender for 30 seconds to 1 minute, until smooth. Add more water as needed. Enjoy!
- To roast the squash, spread out diced butternut squash on a baking sheet lined with parchment paper, and roast at 400 degrees F for 20-25 minutes. Roasted squash will keep in an airtight container in the fridge for a few days.
- If you are using raw or frozen squash and have an old blender that's not that powerful, you may want to lightly steam it before blending.
- If you do not have a frozen banana, add some ice cubes to make the smoothie colder.
Have a great weekend! – Lizzie
I just made this with canned pumpkin and it is Delis!
Will try with squash in the fall also.
Thank you for your great selection of smoothie recipes as I am working my way thru them all.
Lizzie Streit, MS, RDN
Hi Yvonne, I’m so glad you liked it! Great idea to use canned pumpkin. Enjoy those smoothies :)!