Recipe

Roasted Butternut Squash Protein Smoothie

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Butternut squash and pumpkin are autumn and Thanksgiving classics. What better way to add some comfort to your day than a delicious roasted butternut squash protein smoothie? Have it for breakfast or take a break from a chaotic day and drink it as a hearty snack. It’s vegan and gluten-free to boot!

Happy Thursday everyone and Happy Thanksgiving to those celebrating in the USA!

Ingredients

  • 1 cup puréed roasted butternut squash
  • 1 1/4 cup of almond milk
  • 1/2 scoop of vanilla vegan protein powder
  • 1 tablespoon almond butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon of ground fresh ginger
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of turmeric
  • 1 teaspoon chia or flax seed

Directions

  1. Preheat oven to 400F.
  2. Cut the stem off the squash and slice the squash in half lengthwise.
  3. Scoop out the seeds with a spoon.
  4. Sprinkle squash with a pinch of salt.
  5. Place squash on a baking sheet lined with parchment paper.
  6. Roast for 35-45 minutes, until fork tender and golden brown on the bottom. Allow to cool.
  7. Add all smoothie ingredients into a high-speed blender and blend on high until smooth.

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