Spiced Apple Butternut Squash Smoothie

Spiced Apple Butternut Squash Smoothie (Vegan & GF) // Pickles & Honey Follow Me on Pinterest

This week marks the final pick-up for my CSA share and I have mixed feelings. On the one hand, I love supporting local, organic farms, lowering the environmental impact of my food choices, enjoying produce that’s in-season, and the surprise of what’s to come in my next share. Well, except that last one wasn’t as accurate as I’d hoped it would be.

We ordered a large farm share this year, intended for a family of four, rationalized by the fact that Aaron and I subsist almost entirely on fresh produce (and nuts and seeds, etc, but you get the point). Daily smoothies, juices, and salads make quite a dent. The issue we ran into, however, was that there was almost no fruit – maybe a handful of apples recently – and like five heads of lettuce and ten pounds of potatoes…every. single. week. Over the summer, it was five heads of lettuce and a million eggplants and peppers. And I was not eating nightshades on my elimination diet, which meant Aaron was eating eggplants and peppers for a family of four who really, really loves eggplant and peppers (Aaron does not love eggplant or peppers). Suffice it to say, we got burnt out.

We’re now in the midst of butternut squash overload. I’ve already given a couple away, roasted two, there’s another sitting on my counter (next to ten pounds of potatoes, soon to be twenty), and I’m expecting at least one more in today’s CSA share. So…what does one do after getting sick of roasted butternut squash in soups, savory sauces, and quinoa bowls?

Butternut squash smoothies.

Spiced Apple Butternut Squash Smoothie (Vegan & GF) // Pickles & Honey Follow Me on Pinterest

This recipe started as a way for me to consume as much squash as possible in a somewhat appetizing way (setting the bar really high there because I am that sick of squash). I haphazardly threw a bunch into my blender along with some homemade cashew milk, flax seeds, protein powder, and fall-ish spices, and then went looking for something to sweeten it up a bit more. Enter: apple, in juice and whole fruit forms.

I tasted it, not expecting much, but was pleasantly surprised with the end result. One thing that butternut squash has going for it is that when blended, it takes on this light, luscious, silky texture. I find it to be slightly smoother than the spotlight-stealing pumpkin, which almost makes peeling it and potentially losing a finger or two worthwhile.*

Spiced Apple Butternut Squash Smoothie (Vegan & GF) // Pickles & Honey Follow Me on Pinterest

I’ve since made this spiced butternut squash and apple smoothie several times, and thankfully, I’m not sick of it. Which is good, because I have enough leftover to make oh, eight or nine more. Help?

Spiced Apple Butternut Squash Smoothie
 
Prep time
Total time
 
Author:
Recipe type: Smoothie
Serves: 1 generously
Ingredients
  • ¾ cup non-dairy milk (I used homemade cashew milk)
  • ½ cup apple juice
  • 1 cup roasted & peeled butternut squash cubes
  • 1 small apple, chopped
  • 1 scoop vegan vanilla protein powder (optional)
  • 1 tablespoon flax seeds
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • pinch fine sea salt
  • handful ice cubes (optional)
  • small handful pecans for topping (optional, I like the crunch)
Instructions
  1. Add all of the ingredients except the pecans to a high speed blender and blend until smooth.
  2. Pour into your favorite glass (or giant Ball jar if you're me), top with pecan pieces, and enjoy!
Notes
To make homemade cashew milk, soak 1 cup of raw cashews in water in the refrigerator for 2 hours or overnight (the longer you soak them, the easier they will blend). Once soaked, drain and rinse them well and add them to the blender with 4 cups of filtered water. Blend on high for 1 minute or until the cashews are very finely ground. Strain through a nut milk bag if you like, although I usually skip this step when I use cashews. Cashew milk can be stored in the fridge for about 2-3 days.

 

*I’ve given up on attempting to peel most things, including the treacherous butternut squash. I recently discovered you can cut the squash in half, scoop out the seeds, and roast the two halves, face down in a little water (like spaghetti squash), rather than going through the hassle of peeling and chopping it. So much easier! Am I late to the game on this? Has everyone been breezing through their butternut squash prep all this time?

xo
Amanda

Comments

  1. Cindy says

    I always roast first….I hate peeling so I guess it’s born of laziness. It freezes well, if that helps. I just puree it and dump into ziplock bags, taking care to press out all the air. I use quarts then double bag several of them in a gallon size so it keeps longer. Then you have butternut squash all through winter. It’s good in pumpkin roll type of desserts and I bet you could come up with a vegan version of that easily. I freeze that too and just pull it out to slice off a few pieces as I need it.

    The smoothie looks and sounds awesome! I have some leftover acorn squash in the fridge, might try that but butternut is my top fav.

    • says

      Thanks for the suggestion to puree the squash and freeze it! I don’t know why that never occurs to me, although it may have something to do with me packing my freezer to the brim with gluten-free flours. ;)

  2. says

    wowza! i had actually considered getting a csa this year, too, since basically all we eat are fruits and vegetables. dayv mentioned that since we had no control of what would be in the box, it could lead to exactly what you are going through! and i wanted to get a big share, too… i have no idea what i would do since i’m not a big potato person, and even though dayv is, he definitely doesn’t eat even 5 lbs a week…and i am not a fan of eggplant either, unless it’s in indian food ;P

    i do love squash, though, and i’ve heard of adding it to smoothies for a creamy consistency. the color in this looks gorgeous! i wish i was in boston, we could each have a glass of this smoothie and say cheers to the csa being over!
    Caitlin recently posted…Taking chances

    • says

      I’m the same with eggplant. Whenever I make it at home, the texture is not my favorite. We had a CSA share when we lived in San Francisco and there was a lot more variety (probably because they’re able to grow a larger variety there). So, it’s totally possible that the options near you wouldn’t give you massive amounts of lettuce and nightshades. :) I may try a different farm next year, or just make it a point to go to the farmer’s market each week.
      I wish you were in Boston to help me eat this squash too! haha

  3. says

    I hesitated on getting a CSA and in the end didn’t get one. My fears are what you described, getting TONS of items that we just wouldn’t finish.

    This smoothie sounds great, I like the idea of putting squash in a smoothie. I always peel mine first, and it is treacherous!

    I agree with Dixya, make mac and cheese with the squash, it is SO good!
    Anna {Herbivore Triathlete} recently posted…Staying Active When You’re Tight on Time

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