I can’t think of a better way to ring in this beautiful fall weekend than to make this creamy smoothie packed of good-for-you ingredients. It’s a spin off my popular Pumpkin Pie Smoothie for Two and as much as I love the previous smoothie, this one wins by a landslide. This version today is also made without banana, so those of you who asked for a banana-free version will be able to enjoy it too. I got your back!
Instead of going the pumpkin route, I decided to make use of some freshly roasted butternut squash –always a good idea! Roasted squash tastes downright dreamy in this smoothie, but if you want to use canned puréed squash that should work just fine too. Just promise me you’ll get this in your belly stat.
To sweeten the smoothie naturally, I used “nature’s candy” – otherwise known as Medjool dates. Soft, juicy, plump, with notes of caramel, what’s not to love? Spices like cinnamon, cloves, vanilla, and ginger take it over the top. Eric said, “This would be great served at a Thanksgiving brunch.” I would have to agree; that is, if they can pry it from your death grip…
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Velvety Butternut Cinnamon Date Smoothie
Yield
3.5 cups (2 glasses)
Prep time
Cook time
Total time
Creamy, velvety, and downright dreamy this is the perfect smoothie to kick off the fall season and make use of roasted butternut squash! This batch makes a generous amount - enough for two glasses to share with a loved one (or one thirsty smoothie maker!). You can also make this for a Thanksgiving brunch and share it with a crowd. It would make a lovely addition to any breakfast. If you'd like to use canned squash that should work fine too. I would use a bit less, about 3/4-1 cup of purée, adding to taste. It probably goes without saying, but pumpkin would be a nice substitute for butternut. Adapted from Pumpkin Pie Smoothie for Two.
Ingredients
- 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
Directions
- To 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.
- 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!
Tip:
Note: To make this nut-free, use a nut-free non-dairy milk such as coconut or soy milk.
Nutrition Information
(click to expand)
P.S. – Thank you a million times over! Find out more about farm Sanctuary’s “What Did U Do?” campaign in Monday’s post.
Happy weekend!
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This is so creative! I adore butternut squash, but for some reason have never thought to include it in a smoothie. Will be making this for sure! Is there a reason you stabbed the inside of the squash with a fork? I always pierce through the skin if I’m going to microwave to soften before cutting, but don’t stab the inside when roasting …
Oh the stabbing happened post-roasting. :) Just to check around to see if it was cooked through. But it made me wonder if making some holes in it pre-roasting would speed along the process…
Ahh, makes sense. Thanks, Angela!
That’s the way I always do it, too! =)
I want these in my belly right now! LOVE butternut squash and adore the idea of it in a smoothie!
I’ve recently been thinking of using frozen cubed butternut squash in a smoothie and I’m glad you’ve taste tested for me and confirmed its definitely a good idea!
This looks delicious, I love how you used dates instead of bananas. Recently I have been drinking Apple Pie smoothies for breakfast but this will be a nice change. I imagine it would be delicious slightly heated as a warm smoothie in the winter or as a dessert with granola sprinkled on top.
Oh my goodness…you used dates AND squash! You are queen of culinary awesome! Putting dates on the grocery list!
This is beautiful Ange! I love me some of the b-nut and have been incorporating it as much as possible these days, but have yet to throw it in a smoothie! This looks so delicious, and perfect for fall. Can’t wait to give it a try!
Great way to start the season, I love the color of the smoothie very bright and ready to drink..
We must be on the same brain wavelength because I was JUST thinking about a butternut squash smoothie! Also, dates are my favorite sweetener by FAR!
sounds rich and delicious! oh and i made a pumpkin pie milkshake!
http://semiweeklyeats.blogspot.com/2013/09/pumpkin-pie-milkshake.html
What a fun, unique recipe! I love the versatility of smoothies, but would have never thought of using butternut squash. I can’t wait to try this!
I am butternut squash obsessed but have never thought to have it in a smoothie. I might need to give this a go!
We finally have butternut squash at our farm. Can’t wait to whip up this smoothie. Thanks for another lovely recipe Angela!
How unique! I would’ve never thought to put butternut squash in a smoothie before. Sounds amazing!
I bet this would be amazing with kabocha squash too! I probably it even more than traditional pumpkin because it’s naturally so much sweeter.
when I saw the picture on Facebook i thought it was the soup again. Definitely going to be getting our beta carotene on!
This looks mighty tasty! I have about 1/4 of a butternut left, going to roast it and hope it’s enough for a smoothie for 1!
I love using winter squash or sweet potatoes to make smoothies even creamier! I stated doing butternut a few years ago when I broke my jaw (I couldn’t only drink my carbs!). It was similar to this, but I used frozen cherries instead of dates. It was like a Cherry Bomb!
Uhm… so tempting! Never used squash to make a smoothie, sounds very cool!
I am so excited for this! I do love the pumpkin smoothie, but I just haven’t gotten around to it yet. I love the idea of dates instead of banana and leaving out the oatmeal.
This sounds so rich and delicious! I think I have all the ingredients on had too!