My mom went through a phase of eating half a butternut squash for dinner. I must have been in middle school at the time. I remember it because she usually just ate whatever my brother and I were having (spaghetti), and then all of a sudden she started preparing something separately just for herself. She split the squash in half and roasted it, and then put a pat of salted butter in the cavity and drizzled the whole thing with maple syrup.
Yum, right? Too bad my 11-year-old self preferred Ragu Old World Style.
Of course these days I love butternut squash, and I’m always looking for new ways to eat it.
Or in this case, drink it.
Unless you’re my mom, and you’re going to eat half a squash as your main course, you probably often find yourself with leftovers. This butternut squash pomegranate smoothie is a great way to use them up the next morning for breakfast.
Butternut squash is incredibly healthy. It’s a great source of dietary fiber, which makes it an ideal choice for breakfast because it will keep you full until lunch. But more to the point, it adds a pretty orange hue and subtle sweetness to the start of your day 🙂
I wanted to give this smoothie a sort of “harvest pie” flavor, so I added pumpkin pie spice; gluten-free oats; and a spoonful of pomegranate molasses, which has a juicy, tart-sweet taste. If you don’t have it, just use 1 teaspoon of regular molasses.
Oh! And if you don’t have any leftover butternut squash, you can totally use canned pumpkin (the plain kind, not pumpkin pie filling) or mashed sweet potato.
Butternut Squash Pomegranate Smoothie
This easy, delicious smoothie is the perfect start to a cold winter morning. If you don't have butternut squash on hand, you can use canned pumpkin or mashed sweet potato. If you don't have pomegranate molasses, you can substitute 1 teaspoon regular molasses.
- 1/2 cup cooked mashed butternut squash
- 1/2 large banana peeled and frozen
- 1 cup unsweetened almond milk
- 1 tablespoon pomegranate molasses
- 1 tablespoon gluten-free oats
- 1/4 teaspoon pumpkin pie spice or cinnamon
- 4-5 large ice cubes
- 2 tablespoons pomegranate seeds
Combine the butternut squash, banana, almond milk, pomegranate molasses, oats, pumpkin pie spice, and ice in a blender and blend until smooth. Pour into a glass and top with the pomegranate seeds.