Autumn in a Glass: A Delicious Smoothie

Nothing says fall like pumpkin and squash. Although we often think of using squash on salads,  as sides and other similar dishes, roasted squash in a smoothie is surprisingly absolutely delicious. Squash is loaded with cancer-preventive beta-carotene and it’s also a source of immune-boosting vitamins A and C that can help to ward off the winter cold. Try this smoothie, it’s absolutely delicious!

If you didn’t have butternut squash on hand, you could use pumpkin or another type of squash instead.


For the roasted butternut squash:

  • 1 cup butternut squash, cubed
  • 2 tbsp olive oil
  • dash salt and pepper

For the smoothie:

  • ½ cup roasted butternut squash (or pumpkin squash)
  • 1 apple, cored
  • 1 tbsp almond butter
  • 1 cup (8 oz) unsweetened vanilla almond milk
  • dash of cinnamon
  • 3-4 ice cubes


For the butternut squash:

  1. Preheat the oven to 450 F (230 C).
  2. Line a baking sheet with parchment paper and place cubed butternut squash, olive oil and salt and pepper on the tray.
  3. Mix the butternut squash, olive oil and salt and pepper together on the baking sheet and place in the oven.
  4. Bake the squash for 20-30 minutes or until browned and soft.
  5. Remove from the oven and set aside.

For the smoothie:

  1. Wash and prepare all ingredients.
  2. Place ingredients into the blender and blend on high for 45-60 minutes or well mixed.
  3. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 1

Calories: 380

Fat: 26g

Trans Fat: 2.5g

Cholesterol: 0mg

Sodium: 220mg

Carbohydrates: 35g

Fiber: 7g

Sugars: 18g

Protein: 6g