Butternut squash is such a versatile veggie! And one of my kids and husband’s favorite ways to enjoy it is in this Cinnamon Butternut Squash Smoothie.
[Recipe updated 1/26/19] I’ve been making this smoothie for a long time and it’s still very much a favorite in my house! Over time I’ve made minor tweaks with healthy ingredients to make it extra nutritional and delicious. I’d highly recommend making it for kids or adults that don’t love squash, because this smoothie tastes like a fall milk shake!
OK guys, I have a confession to make.
My toddler has been SO PICKY lately! What happened to my kid that would try anything that was offered to her? Or would happily enjoy my green monster fritters? Or would eat every last bite of my veggie packed soups?
Today she likes pasta. Tomorrow hates it. Today she is anti-eggs. Tomorrow she is anti-cheese. The next day she is totally into chicken, and of course the next, chicken is gross.
From what I read this is really normal. But SO frustrating! Especially after all the effort of making her different foods from scratch. And now toddler #2 is in the same boat! AHHHHGHGH!
But instead of getting sad about my picky eats, I’ve chosen to keep getting creative with offering veggies in different ways.
Luckily my picky tots will still drink morning smoothies and currently love this one!
The reason this smoothie is a favorite is because it tastes like a creamy milkshake! Plus it’s an easy way to get my kids to eat butternut squash and cauliflower. Win win!
Since this smoothie calls for butternut squash puree, I normally roast a whole squash in the oven and then separate it out into ½ cup portions in tupperware containers and freeze them. This speeds up the smoothie making process every morning. So I walk up, throw the ingredients into the blender and ask my toddler to press the button.
Boom done!
When I make this smoothie, I make a double or sometimes triple batch for the 4 of us, because we all love it. And if there are any leftovers, they make great popsicles.
One of these smoothies, some muffins and fruit make a pretty killer breakfast if you ask me!
For the time being, I will keep breathing through the ever-changing food likes and dislikes of my kids. But at least I feel good knowing they are getting some veggies to start their day!
2 portions
Ingredients
- 1/2 cup butternut squash puree (roasted or canned)
- 1/4 cup frozen cauliflower
- 1/2 frozen banana
- 1 tablespoon chia seeds
- 1 tablespoon hemp hearts
- 6 walnuts
- 3/4 - 1 cup milk or coconut water or milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Optional: 1/2 cup spinach (it will change the color of the smoothie to green)
Instructions
- Throw all of the ingredients into a high powered blender and blend until creamy. To help your blender out, chop up the bananas, and cauliflower into smaller pieces.
- Serve with a dash of cinnamon on top!
Notes
To cook the squash: Preheat oven to 400F and line a baking sheet with a silicone baking mat or parchment paper. Slice the squash in half lengthwise. Scoop out the seeds with a spoon. Rub 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 flesh is fork tender. Allow to cool, then scoop it out. Feel free to used canned squash or pumpkin instead. You can use nut, soy, cow or coconut milk in this recipe. Lastly I you don't mind the smoothie color becoming green, add a good handful of spinach. And if you need extra sweetness add a plump sweet date.
Originally posted 2019-11-01 06:11:00.
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