April 19th, 2024
Recipes
David's Butternut Smoothie
Valentina P
- Difficulty
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A thick and creamy smoothie made with fall flavors like butternut squash and cinnamon alongside mango and banana. This healthy vegan smoothie can be served cold or warm, especially with a sprinkle of granola on top. Thanks to David for inspiring the recipe.
How To MakeDiet Type: Plant-based
Shopping List
- 1 cup almond milk
- 1 fresh or frozen banana, chopped
- 1/2 cup roasted butternut squash (Note 1)
- 1/2 cup frozen diced mango
- 1 tablespoon smooth almond butter
- 1/2 teaspoon cinnamon
Instructions
- Step 1: Add all ingredients to a blender and pulse until very smooth. Add more almond milk for a thinner consistency.
- Serve: This smoothie is great chilled or slightly warmed. A little oat granola and maple syrup on top is delicious too.
Recipe Notes
Note 1: To roast your own squash, cut a small butternut squash in half lengthwise and scoop out the seeds. Rub the flesh with a little melted vegan butter or oil. Sprinkle with brown sugar if desired. Place on a baking sheet, cut-side facing up. Bake at 350°F for 45 to 60 minutes, depending on the size. It should be soft enough to scoop out with a spoon when ready.
Nutrition
A thick and creamy smoothie made with fall flavors like butternut squash and cinnamon alongside mango and banana. This healthy vegan smoothie can be served cold or warm, especially with a sprinkle of granola on top. Thanks to David for inspiring the recipe.
How To MakeDiet Type: Paleo
Shopping List
- 1 cup almond milk
- 1 fresh or frozen banana, chopped
- 1/2 cup roasted butternut squash (Note 1)
- 1/2 cup frozen diced mango
- 1 tablespoon smooth almond butter
- 1/2 teaspoon cinnamon
Instructions
- Step 1: Add all ingredients to a blender and pulse until very smooth. Add more almond milk for a thinner consistency.
- Serve: This smoothie is great chilled or slightly warmed. A little grain-free granola and maple syrup on top is delicious too.
Recipe Notes
Note 1: To roast your own squash, cut a small butternut squash in half lengthwise and scoop out the seeds. Rub the flesh with a little melted vegan butter or oil. Sprinkle with brown sugar if desired. Place on a baking sheet, cut-side facing up. Bake at 350°F for 45 to 60 minutes, depending on the size. It should be soft enough to scoop out with a spoon when ready.
Nutrition
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What you should eat next
David’s Butternut Smoothie
1 cup almond milk 1 fresh or frozen banana, chopped 1/2 cup roasted butternut squash (Note 1) 1/2 cup frozen diced mango 1 tablespoon smooth almond butter 1/2 teaspoon cinnamon Gluten Free Paleo Vegan 1 Servings
Ingredients:
