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 snack!
- 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.
Serving: 1smoothie | Calories: 329kcal | Carbohydrates: 29g | Protein: 4g | Fat: 24g | Saturated Fat: 21g | Sodium: 20mg | Potassium: 829mg | Fiber: 4g | Sugar: 10g | Vitamin A: 11199IU | Vitamin C: 28mg | Calcium: 71mg | Iron: 5mg