Looking for a healthy and delicious smoothie to enjoy this fall? Look no further than this Cinnamon Squash Smoothie! Packed with fiber, vitamins, and minerals, it is perfect for an on-the-go breakfast or snack. Give it a try today!
Recipe
1 cup + 1/4 cup packed roasted butternut squash (or 1 cup canned pureed squash)
1 cup + 1/2 cup almond milk
3-4 large medjool dates, pitted
1 Tbsp chia seeds
1-2 tsp cinnamon, to taste
1-1/2 tsp pure vanilla extract
1/2 tsp ground ginger
sprinkle of ground cloves
handful of ice cubes, or as needed
How to Prepare
To roast your squash, preheat oven to 400°F and line a baking sheet with parchment paper.
Slice the stem off the squash and slice the squash in half lengthwise. Scoop out the seeds with a spoon. Brush a bit of oil on the squash and sprinkle with a pinch of salt. Place squash on the baking sheet, cut side up, and roast for 35-50 minutes, until fork tender and golden brown on the bottom. Allow to cool.
Add all smoothie ingredients into a high speed blender and blend on high until smooth, adjusting the spices as needed. Serve immediately & enjoy!
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