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.
- 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
- Wash butternut squash and apples.
- Core apples if desired to remove seeds.
- Peel top, long section of butternut squash.
- Chop into pieces that will fit into juicer chute.
- Save bottom of squash for making soup or peel and add to juice for more volume.
- Send squash, apple and ginger through juicer.
- Drizzle honey around rim of glass.
- Pour coconut sugar and spices into bowl.
- Place honey coated glass into bowl to coat rim with spices.
- Fill glass with juice.
- 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
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.