Can you wrap your ahead around pie for breakfast on a daily basis? First off, sounds like a lot of work and it’s definitely not the healthiest option, but a smoothie that tastes like pie every morning? Trust me, achievable and healthy too!
When November hits it is squash season and most likely pumpkin pie time. To be perfectly honest with you, I am not a big fan of pumpkin pie, apple anything is more my style? .
I know my mom may be one of those that dreams about having a slice of pie and a cup of coffee every morning for breakfast, but I am not even close to joining that movement. If you are, that’s cool…no judging I promise? .
Something I can highly recommend however, is squash for breakfast in the form of a smoothie that tastes like pumpkin pie. Yes please!
Come fall I get even more excited for my CSA box because typically it’s loaded with winter squash. There are so many different varieties and I happen to love them all! Last week I roasted a LARGE butternut squash with a yummy garlicky sauce which was delicious. You can find that recipe here. Since I had extra squash, I left a portion of the squash plain to use for smoothies. It’s easy to turn extra squash roasted the night before into breakfast! I encourage you to give this a try and make this smoothie!
I toss the leftover squash into a blender with unsweetened almond milk (pea, cashew, oat, or even coconut would be delicious) some spices, and few other ingredients—like most of my other smoothies, so simple you hardly need a recipe, but do keep reading for some additional tips. The resulting sooon-fuls or sips taste like it’s near distant cousin, pumpkin. Pumpkin or squash milk shake for breakfast anyone?
That’s correct, you can make this smoothie with any variety of winter squash (or even a sweet potato). My favorite is butternut but acorn runs a close second. Plus these two are most popular and easily spotted in your local grocery. I have also tried it with sunshine squash and it’s delicious! Roasting definitley intensifies the flavor so if you are using canned pumpkin, it won’t be quite as sweet. However you could add an extra date, raw honey, or maple syrup if you like it sweeter. I really love how roasting squash or any veggie, concentrates it’s flavor. They taste so much better and therefore roasted squash gives this smoothie its rich pumpkin pie taste.
You’ll also want to keep the flavor of your roasted squash fairly plain. Salt, olive oil, and black pepper are all fine—and you can also add any spices you like for your pie smoothie (cloves, allspice, and cardamom come to mind).
So next time you are roasting a squash for dinner, may I suggest two sheet pans, one more plain for smoothies, and the others with whatever you’re in the mood for for dinner ~ try fresh sage. YUM.
When you’re in the mood for a pie like snack, whether that be when you wake up (never me) or when you get back from a run (yes this is me) or mid- afternoon (possibly me too with tea)—toss a few chunks (4 ozs) of cold roasted squash into your blender with non dairy milk, part of a green tipped banana is optional and or cauliflower rice, pumpkin pie spice, a date, nut-butter, ice, splash of vanilla and definitely a scoop of your favorite protein powder for good measure.
Don’t forget the toppings. I like to add a big scoop of granola, which I usually have sitting around, nut butter, and a sprinkle of cinnamon. Some coconut flakes would be delicious too but most often I have them in my granola. The added bonus to morning smoothies, you get to control your level of sweetness, texture, and if you would rather sip it or eat it with a spoon.
Not sweet enough? Add another date or little honey. Need a little spark? Grate in some fresh ginger. Add more liquid to make it more sipable or keep it thick and sit back and savor with a soon. Life is meant to be flexible, which is probably the most important lesson I have learned since COVID hit back in March.
Remember friends, life is more flexible than ya think.
BUTTERNUT SQUASH SMOOTHIE BOWL
INGREDIENTS:
- 1/2 cup or so left over roasted squash
- 1/2 cup frozen cauliflower rice or green tipped banana
- 1 teaspoon pumpkin pie spice or spices of choice
- splash of vanilla
- 1 tablespoon nut butter of choice
- 1/2 tablespoon chia seeds
- 1/2 date or honey or maple syrup to desired sweetness
- 1 serving French Vanilla Protein Powder (optional~but recommended)
- Small amount of dairy free milk & ice (more if you prefer)
- TOPPINGS ~ granola, nut butter, and cinnamon
DIRECTIONS:
- Add all ingredients to your high speed blender.
- Blend till desired consistency adding more liquid if needed.
- Top with granola, nut butter, and a sprinkling of cinnamon
Do you have a favorite pie?
What is your favorite winter squash?
What lesson has COVID taught you?
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