The internet is abuzz with pumpkin recipes right now, so I was hesitant to add my own. Does the world really need one more pumpkin recipe? I suppose it couldn't hurt.
Did you know that you can substitute butternut squash in almost any pumpkin recipe? There are even rumors that canned pumpkin is actually butternut squash. So for this "Pumpkin Spice Smoothie," I used some butternut squash I had cooked the Safe and Brainless Way.
It tastes like fall in a cup. And it's chock full of nutrition! This smoothie keeps even this nursing mama going for hours, and is perfect for a snack any time of day or for a quick meal on the go.
Tip: For a more flavorful but still thickly frozen smoothie, freeze pumpkin or squash in ice cube trays. Use the frozen squash in your smoothie and omit the ice.
Pumpkin (or Butternut) Spice SmoothieIngredients:
3/4 c. cooked butternut squash (or pumpkin or other winter squash)
3/4 c. whole raw milk
1/4 c. full-fat organic yogurt
1 banana, peeled, broken into chunks, and frozen
5 ice cubes (from a standard ice-cube tray)
1 raw egg yolk
1 T. gelatin
1 T. coconut oil
2 t. pumpkin pie spice
1/2 t. vanilla extract
a pinch of unrefined sea salt
Place all ingredients in a blender and blend on high until smooth. Pour into a glass and sprinkle with cinnamon.
Why the gelatin? Read this to find out - Gelatin: A Healthy Protein Powder
Have you seen my tips for how to make great smoothies? Check 'em out!
This is part of: Real Food Wednesday, Healthy2Day Wednesday, Whole Foods Wednesday, Frugal Ways, Sustainable Days, Simple Lives Thursday, Keep It Real Thursday, Pennywise Platter Thursday, Full Plate Thursday, Farm Girl Friday, Foodie Friday, Fight Back Friday, Natural Living Monday, Thank Your Body Thursday
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