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A thick and creamy smoothie bowl without banana.
The prep is the hard part.
Either cut a butternut squash in half and roast at 350F degrees (175C) for 60 minutes, let cool, and then cube. OR buy pre-cubed at your local grocery store and roast or microwave to save time.
In order to not have to use a hacksaw, the best method for freezing is to lay parchment paper on a cookie sheet. Place your cubed squash in a single layer on the sheet and freeze overnight. Once frozen solid, you can put them in an airtight container and freeze for up to one month. They shouldn’t stick.
The good news is once you cook and freeze, you’ve got several smoothies-worth stocked in your freezer.
*We used a pitted medjool date for sweetness. This smoothie (unlike many of our others) does need a little boost. If you don’t have dates, use a Tbsp (15 mL) of agave or pure maple syrup.
This mixture is deliberately thick. That way your toppings don’t sink to the bottom of your bowl. Detailed smoothie bowl post coming soon 🙂 For now, look how pretty this one turned out.
If you’d like to make this a smoothie instead of a bowl, add another half cup of almond milk. That should make it straw-worthy.
This smoothie does taste like butternut squash. The first spoonful is kind of surprising. But after the second, we both really liked the taste. It stops tasting just like squash and instead tastes as complex and fruity as any other smoothie.
We’re planning to make it again this weekend. You should too!