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A Gingerbread, Molasses Cookie, Pumpkin Smoothie…..Or Squash Incognito

by Lisa on September 27, 2010

Take Two of the Squash Smoothie Escapade is the clear winner. Why have I never made this before?  Do you want some?  Come over—I’ve got plenty of squash and this smoothie is so good it should be enjoyed with other people who will appreciate its awesomeness!

These are some of the ingredients---some mandatory and others optional. Who am I kidding? They're all optional! I did not end up using the goji berries or the vanilla extract.

Add 1 cup almond milk (or other milk) to the blender and turn it on low. Then add: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 3 tbsp maple syrup, 1/2 scoop Sun Warrior Vanilla protein powder. Optional BOOST: 1 tbsp lucuma, 1 tbsp yacon, 1 tsp maca, (these all add some zestiness, superfoodiness, and depth to the flavor, but can be left out!).

After you’ve blended all the above ingredients on low, turn the blender off and add your frozen butternut squash cubes (don’t forget you steamed those before freezing them!). Mine were all stuck together, but it probably added up to about 2 cups or a little more. Put the lid on and turn the blender back on. With my vita-mix, I started on low, and gradually increased it to high. Once on high, I used the tamper to help the blending process along a little bit. You’ll need to do a taste test at this point to determine if you need to add more maple syrup—you might! If you want to drink this with a straw, don’t freeze the squash all the way or add more liquid. If you’re like me and like your smoothies to be like soft serve ice cream, freeze the squash for about 5 hours or more. Add guar gum if you want super-smoothness.

Enjoy this gingerbread-molasses-slightly-pumpkin-y smoothie before you clean up. It's just better this way--you'll be wishing you could fit your head in the blender to lick it clean!

Tomorrow I am going to take a break from squash and switch to figs…


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