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This Butternut Squash Smoothie tastes like fall in a glass! It’s made with just five ingredients–roasted butternut squash, dates, coconut, cinnamon, and milk, and is a healthy way to start the day.
Ok so the thing is, I tend to make the same smoothie most days. I can’t help it, I’m a creature of habit.
But sometimes I like to switch it up. Or, I have butternut squash in my refrigerator that I need to eat. Whatever the case, I decided to roast the squash then throw it into my blender and make this butternut squash smoothie, and I was not mad about the result! It basically tastes like fall in a glass, and the whole recipe is just 5 ingredients–woohoo!
- Butternut squash – buy pre-cut squash if you can, which will make this recipe hassle-free
- Dates – pitted
- Maple syrup – can omit if you want, but I’d add at least 1 tablespoon
- Coconut (optional)
Tips and tricks
- Roast the butternut squash: Boiling squash and roasting squash are the two main ways to cook butternut squash. In this case, roasting the squash allows it to get golden brown on the outside and therefore more flavorful. So, I recommend roasting the squash for this recipe (yes, you can taste the difference!). Once it’s roasted, wait until it cooks a bit then store it in the refrigerator or freezer until you’re ready to make the smoothie.
- Use pitted dates: This may be common sense, but every once in awhile I find myself accidentally buying dates with the pit, and it’s a bit of a buzzkill. Medjool or Deglet Nour pitted dates are the way to go.
- Any milk works: This is true–you can use whatever milk you want. However, if you opt to add shredded coconut in the smoothie, I’d go with coconut milk (double the coconut flavor!)
Can I add more “stuff” to this smoothie?
Yes of course! Here are a few ideas of things you can add to this smoothie to boost the nutrition even more.
Oats: Oats are one of the easiest things to add to smoothies (in my opinion) because they’re neutral tasting and add a little extra fiber, which will keep you full for longer.
Flaxseed/Chia seed/Hemp seeds: Any of these would be super easy–just make sure to read the serving size on the back of the bag so you don’t add too much.
Almonds/Cashews: If you go this route, make sure to soak them first so they blend well. But, adding nuts is a great way to increase protein in a smoothie.
Greens: My personal favorite green to add to smoothies will always be spinach. You can’t taste it and it’s a simple way to sneak in extra veggies.
More smoothie recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Butternut Squash Smoothie
- 1 cup butternut squash roasted
- 4 pitted dates
- 2 tbsp maple syrup
- 1 1/2 tsp cinnamon
- 1 1/2 cup milk of choice
- 1/4 cup shredded coconut (optional)
- Roast the butternut squash, then place it in the refrigerator or freezer so that it cools down. Make sure it's cool before using it in the smoothie*.
- Add squash, dates, syrup, cinnamon, milk, and coconut to a blender and pulse for 1 minute until it's smooth. Enjoy!
UPDATE NOTE: This post was originally published in November 2019. It was updated with new text in September 2020.