Sip on a warm smoothie when the weather turns cold. This smoothie has spinach, butternut squash, pear, a hint of spice, and creamy cashew milk.
Ingredients:
- ¾ cup fresh spinach
- 1 cup warmed cashew milk
- ¾ cup cooked butternut squash
- ½ pear - peeled and cored
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions:
- Blend spinach and water until smooth.
- Then add remaining ingredients and blend again until smooth.
- Serve immediately.
- Enjoy!
NOTES
- To roast the butternut squash: Preheat oven to 425°F. Line a baking sheet with parchment (baking) paper or foil. Cut a medium butternut squash in half lengthwise.
- Scoop out the seeds from each half. Lightly rub the halves with a little oil. Roast cut side down for 20 minutes, turn squash over and roast for 10-20 minutes longer, or until very tender when pierced with the tip of a knife in the thickest part. Let cool slightly before using for this recipe.
- Store leftovers, wrapped, in the refrigerator.
- Swap in acorn squash, kabocha squash or sweet potato for the butternut squash
- Add 1 date or a bit of maple syrup for a slightly sweeter smoothie
- If you don't want a warm smoothie, keep ingredients at room temp for a room temp beverage, or freeze squash before adding to make a refreshingly cold smoothie.
Nutrition Serving Per 1 glass:
- Calories: 132kcal
- Carbohydrates: 28g
- Protein: 2g
- Fat: 3g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Sodium: 183mg
- Potassium: 602mg
- Fiber: 6g
- Sugar: 11g
- Vitamin A: 13296IU
- Vitamin C: 32mg
- Calcium: 87mg
- Iron: 2mg