Butternut Cinnamon Date Smoothie

By Bailey1_

Ingredients

• YIELD
• 3.5 CUPS (2 GLASSES)
• PREP TIME
• 10 MINUTES
• COOK TIME
• 35 MINUTES
• 1 cup + 1/2 cup almond milk
• 1 cup + 1/4 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
• 1/2 teaspoon ground ginger
• sprinkle of ground cloves
• 5-6 large ice cubes, or as needed

Details

Servings 3
Preparation time 10mins
Cooking time 45mins
Adapted from ohsheglows.com

Preparation

Step 1

1 To cook the squash: Preheat oven to 400F 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 & enjoy!
Note: To make this nut-free, use a nut-free non-dairy milk such as coconut or soy milk.