Before you say Haykes! I am going to unforeseen you to stay. After all butternut squash is a sweet kind of vegetable. It’s smooth and creamy and packed with vitamins. I particularly love a smoothie with vegetables too to get that extra nutrition inside of me without having to sit at the table and think about it.
You won’t be able to taste. This smoothies tastes just like any other fruit smoothie. It’s bright and delicious. I added some peanut butter to balance the fact that the butternut squash has a bit of a salty taste although very inconspicuous.
So here is the recipe. Try it yourself. And if you don’t like it. Feel free to write why over here! I know you will though!
Butternut Squash Smoothie
- 1/4 cup coconut milk (other milk options work too)
- 2 ripe bananas
- 1 ½ cup frozen strawberry, mango, peaches mix (I get mine at Costco in the freezer isle)
- ½ cup roaster butternut squash
- ¼ cup choc or vanilla protein powder (I used chocolate )
- ⅛ cup peanut butter
I make this smoothie with left over roasted squash. I buy mine already precut from the store in the fresh produce isle, or prechopped and frozen from the freezer isle. If starting from scratch. Start by curing and cutting ia butternut squash nto 1 inch cubes. Cover a baking sheet with parchment paper, then spread across the whole surface living some space between each cube. Coat with a very thin layer of olive oil and sprinkle with salt. Bake in the oven at 350° for 25-30 minutes.
I then like to use some of my leftovers to make this smoothie.
In a blender add ingredients in the order listed above. Slowly start blending adding speed gradually. Enlist the help of the blender tube if your machine has one to avoid air gaps to start creating since the mixture will be thick at first. Then gradually increase speed. Blend well until all ingredients are well incorporated. Add more milk if needed. No more than 1/4 of a cup at a time.