Butternut Squash Smoothie

Saturday meals are weird for us.  We love to sleep in and make a big, hearty breakfast.  Unfortunately that means we finish eating around 10:30 which isn't quite late enough to get us through until dinner time without eating something.  Around 2:30 or 3:00 we're all feeling hungry but I don't want to do an entire meal and push dinner back another 4 or 5 hours.  So smoothies are the perfect solution.  Today I had some butternut squash I roasted yesterday sitting around so I decided to get creative with it.  What resulted was a sort of pumpkin pie style smoothie that both kids and husband loved.  I'll definitely be making it again!

Roasted butternut squash.  Such a brilliant orange color!

   

Mine and the husband's.  Cool straws make everything taste better. 

   

Butternut Squash smoothie

Serves 4

Ingredients

Half of a cooked, peeled butternut squash
1 cup almond milk
1 cup water
1 frozen banana (if it's not frozen, add a few more ice cubes)
1 apple (I used a Fuji)
1 date, pitted (add more if you like it sweeter or omit if you want less sweetness)
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp nutmeg
Handful of ice cubes

Throw it all in a high powered blender and blend until smooth.  Enjoy!