I don’t know about you, but I love butternut squash.
Love it. Since I’ve started going gluten-free I’ve had to look for substitutions and replacements for the wheat products I can no longer have.
So some nights I’ll fix myself some butternut squash when everyone else is having noodles or stuffing or whatnot.
I don’t typically eat a whole squash, so I’ll save the remainder, along with the cooking water so that I can make a puree. I usually throw it in the fridge so I can make it up in the morning. 😝
Sometimes I’ll use that to make some gluten-free muffins…made a triple batch of butternut squash and apple muffins last time.
But here I decided to make some smoothies.
Last year, I posted a recipe for a Pumpkin Spice Smoothie. I used a pie pumpkin to make that recipe. However, later that season I tried making it with butternut squash and I actually preferred it to the pumpkin.
Overall, the taste and color I like much better than the pumpkin smoothie. It tastes much more like “pumpkin” than the actual pumpkin! Haha. I think of pumpkin pie Blizzard’s and actual pumpkin pie when I drink this. It would be good with dairy or non-dairy whipped cream too!
This recipe cost me $1.57 to make a 16oz smoothie. That’s about 70¢ more than the pumpkin smoothie. Mainly because the price of almond milk at my Aldi store has increased, but also because the pumpkin was a bit cheaper.
You can find the recipe—->> here.