A Fall Favorite: Harvest Cinnamon Spice Juice

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Fall is my favorite food season!  Warm, healthy comfort foods bright and vibrant with an orange glow are just perfect on crisp cool autumn days.  Our family loves to go apple and pumpkin picking around our New England home, then come home and cook up some delicious goodies.

Another fun fall tradition is meeting friends for a pumpkin or seasonally inspired local beer; the best part is having the glass coated in cinnamon and sugar.  I thought I’d take a juicy spin on this Boston classic!

Butternut squash is rich in beta-carotene, an important antioxidant linked to lower rates of certain cancers including breast cancer and lung cancer.  Studies suggest a reduced risk of developing estrogen receptor negative breast cancer in women who consumed more carotene rich foods and a carotenoid rich diet may reduce the risk of recurrence of breast cancer.

8 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 5 (8 votes, average: 4.50 out of 5)
Login to rate this recipe - Not a member? Join Today


  • 1 butternut squash
  • 1- 2 apples (red is best for this juice)
  • 1 tsp honey
  • 1 tsp coconut sugar (optional)
  • 1 tbsp apple pie spice mix, pumpkin pie spice mix or cinnamon
  • 1 in (2.5 cm) piece of ginger root


  1. Wash butternut squash and apples.
  2. Core apples if desired to remove seeds.
  3. Peel top, long section of butternut squash.
  4. Chop into pieces that will fit into juicer chute.
  5. Save bottom of squash for making soup or peel and add to juice for more volume.
  6. Send squash, apple and ginger through juicer.
  7. Drizzle honey around rim of glass.
  8. Pour coconut sugar and spices into bowl.
  9. Place honey coated glass into bowl to coat rim with spices.
  10. Fill glass with juice.
  11. Sprinkle cinnamon into juice to garnish and enjoy!


  • Butternut squash –  get one already peeled, pumpkin
  • Apple – any variety except green works well, pear
  • Ginger – lemon

Servings: 1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , , , , ,

Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

More posts from