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…
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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!
![400x84_g1[2]](http://ohsheglows.com/wp-content/uploads/2013/09/400x84_g121.jpg "400x84_g1[2]")
This tasted fantastic! I used fresh ginger instead since I had some. Thanks for another keeper!
We had this this morning and it was delightful! So we made it again for dessert this evening only my husband wanted to try it with a baked sweet potato instead and it was also really good that way. Added a dash of nutmeg too. Great recipe a little like butterscotch pudding only way better.
Hi Angela. The recipe looks and sounds delicious, but I was wondering if Stevia can be substituted for the dates for sweetness or do the dates also serve as a thickener? I’m a college student so I’m trying to work with what I have on hand. Also do you think if I used pumpkin purée and added pumpkin pie spice I could make a pumpkin pie vegan smoothie? Thanks!!
This looks like the perfect fall smoothie! I can’t wait to give it a try! Yum!
Can we use raw pumpkin instead of cooked?
So comforting! Just had for breakfast! I will use more butternut squash next time though.
Delicious & simple to make! Thank you Angela!
Sounds delicious! I’m wondering if it would work as a dessert too, maybe with a bit less milk for more of a “pudding” consistency?
I have half a delicata (honeyboat) squash leftover from the 7-vegetable “cheese” soup, and i was wondering if you think I could roast it (unpeeled?) and use it in place of the butternut for this smoothie?
Awesome smoothie recipe and exquisite photos. And you are right, just perfect for Fall.
This was amazing! I roasted the Butternut for dinner last night and there was plenty left over for this shake. Feels like I am eating a caramel milk shake.
Hi! did you remove the skin before putting the butternut squash in the blender? I don’t see you making any note of that…
Thanks!
I used frozen butternut squash, omitted ice cubes and added hemp milk in lieu of almond….very good and quick! Thank you!
Yummmmm! Made this today, and it was so good. I never would have thought to use butternut squash in a smoothie. You are so inventive!
I didn’t have any dates, so I used a little maple syrup instead, and it was very delicious. I too have had problems getting dates to blend up in my vitamix but from reading your reply above it sounds like I just haven’t let them whirl around in there long enough.
Thank you for another awesome recipe!
This looks and sounds heavenly for fall, thanks!
Can I just tell you that I’ve made this THREE separate times since I found this recipe a few days ago?! IT.IS.AMAZING! It’s like just eating the filling in a pumpkin/b’squash pie. I can’t get enough of it! Thanks so much for creating it and sharing :)
I’m so happy you love it so much Adrian!
This is DELICIOUS!!!
My partner is the same as Elyse’s, he wont eat pumpkin but I reckon I can get him over the line with that amazing recipe.
Thank you! I am going to make this for breakfast tomorrow. I am roasting the squash now!!!
I sent this recipe to my best friend before visiting her for the weekend. She made this and we both thought it was the BOMB!! So good. Fast forward to today…..I cooked my squash, and told darling husband I will be picking up dates tomorrow for this and can’t wait for him to taste it. Oh I hope he likes it as much as I did.