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…
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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And then I was all like “WHOA GIMME THAT SMOOTHIE.” Brilliant!
hah…I’d make an exception and share with you!
It looks great and it could almost double as a soup if it was served warm. Or serve it as a chilled soup. Or as a dip with toasted bread. This is SUCH a versatile recipe, Angela. Love it. Pinned!
This looks delicious! I am so glad there are so many uses for winter squash. I am always looking for more.
Thanks to you as well for teaching me how to cook a squash! Whenever I tried to make them before they were only half cooked and hard…mmm? Keep up the awesome work!
I’ve never cooked a squash before but I was determined to try it this weekend to make baby food…and now a second use for leftovers that looks amazing. Very excited! Thanks for the recipe.
This is gorgeous! I can’t wait to try this recipe. I was also wondering what recipe plug-in you use? It looks great.
Thank you :) My husband created the plug in for my blog!
This looks fantastic! I am planning a surprise Fall bike ride/picnic with my husband. Is this something I can make the night before and keep in the fridge until the next day?
I saw you said to serve immediately so I just want to make sure.
Thanks :)
P.S. I have tried quite a few of your recipes and I absolutely love every single one of them (and have even made them multiple times)! Thanks for inspiring me :)
Hey Caitlin, Yes I do think making it the night before would be fine! Just give it a good stir in the AM. Thanks for your kind words about the blog!
Perfect fall smoothie! Looks absolutely wonderful Angela.
Looks delicious! I make a similar smoothie with sweet potato!
I cannot get dates to completely blend in smoothies! Any tips or tricks? I have a blendtec, so it’s pretty powerful. I even tried soaking them for about an hour before use.
I blend dates for a longer time…just let the blender run a good minute, but I find in the Vitamix they do pulverize completely if I give it a good whirl.
I’ve noticed that if I put the dates with a little liquid in the the blender and let them go for a while, like a full minute, and then add the rest of the smoothie ingredients, it gets pretty smooth. And i don’t even have a nice blender!
This looks sooo good!! Yum!
It looks yummy and healthy. I will try to make it. Love your blog.
This looks amazing! I just need to find a plus one to share it with :)
Anything with dates and cinnamon is going to be great. Sounds like a great smoothie for Fall! I’m a huge squash fan too so I’m going to have to try this!
Jay
Ooh! Yumminess in a glass! Best of all I just happen to be o=well into my annual squash binge, thanks to my local farm stand, and have a couple beauties I hadn’t decided what to do with…. ;-)
PS I had originally subscribed via email, and just switched to RSS so if you notice that your email sub list dropped I haven’t gone anywhere, just revised my access method. ;-)
this looks like such a yummy treat, and so perfect for fall too!
This sounds like such a great fall treat! Can’t wait to try!
xx
youngmildandfree.com
Looks delicious!!! =)
This recipe seems great, very original I’ve never seen before, thanks a lot and congrats for this blog
Anyone have thoughts on whether this could be turned into a pudding or custard?
What an awesome idea for leftover bnut squash! My bf doesn’t like it so I buy it for myself and sometimes it goes to waste. This is perfect :)