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"Pumpkin Pie" Smoothie by

Tags: squash, butternut, maplesyrup


1 1/2 cups milk (any kind)
1/4 cup e maple syrup
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp pure vanilla extract
1 cup pureed roasted Veggie Box butternut squash (or your favorite winter squash or pumpkin)
4 cups ice


Slice the butternut squash in half lengthways and rub with a neutral oil. Roast, cut side down, on a baking pan at 400F until you can easily insert a knife or fork. Scoop out flesh and puree until smooth. Place all of the ingredients in a blender and blend until smooth. Serves two.

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