Velvety Butternut Cinnamon Date Smoothie for Two

Velvety Butternut Cinnamon Date Smoothie for Two

Prep time: 10 minutes

Servings: 2

  • 1 ½ cup almond milk
  • 1  ¼ cup (packed) roasted butternut squash or 3/4-1 cup canned puréed squash
  • 3-4 large Medjool dates, pitted
  • 1 tablespoon chia seeds
  • 1-2 teaspoons cinnamon, to taste
  • 1.5 teaspoons pure vanilla extract
  • ½ teaspoon ground ginger
  • Sprinkle of ground cloves
  • 5-6 large ice cubes, or as needed
  1. If not using canned puréed squash, cook the squash: Preheat oven to 400°F and line a baking sheet with parchment paper. Slice the stem off the squash (optional) 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.
  2. For the smoothie: Add all smoothie ingredients into a high speed blender and blend on high until smooth, adjusting the spices as needed. Serve immediately and enjoy!

To make this nut-free, use a nut-free, non-dairy milk such as coconut or soy milk.


Per serving: 180 calories | 5g Total Fat | 0g Saturated Fat | 170mg Sodium | 33g Total Carbohydrates | 6g Fiber | 17g Sugar | 4g Protein

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