Yep, you read that right, a butternut squash smoothie.
No, seriously, hear me out.
A few days ago I was thinking about morning routines. Our neighbors have two kids, one in school and the other in daycare. They both work and every morning, like clockwork at 8:00am they’re either in the car or on their bikes and out the door.
Our mornings are a little bit more relaxed. Michael usually starts work on the later side and on days that Noe goes to school it isn’t until 9. So as the neighbors are piling into their car, we’re usually making our way down the stairs in our pajamas. I know it won’t always be like this and some days the 90 minutes between getting Noe up and out the door seems incredibly long, especially when you’re waiting on breakfast.
On mornings she doesn’t have school I eat breakfast with her. But, if there’s an opportunity to eat by myself in peace and quiet, not standing at the kitchen counter, I will always choose that option.
But, by the time we walk down to school, stand in the entry way until exactly 8:58am, when they’ll let the kids into their classrooms, say goodbye and I take a quick run home, it’s usually about 10 and hungry has turned to hangry. I think this is why I lean so heavily on smoothies. If you use already frozen fruits and vegetables you can pretty much be eating in 2 minutes. That’s my kind of breakfast.
But, the same old smoothie can get pretty dull and I’m always looking for funky new ways to make the ordinary, well, interesting. My newest craze? Butternut squash smoothies! While at the grocery store earlier this week I was grabbing the usual frozen fruits when I saw a package of butternut squash and thought, why not? Another way to mix it up and sneak some extra veggies into Noe’s diet, win/win.
And, after looking at the nutrition facts I realized it’s also a great low sugar alternative. For comparison sake, 1 cup of frozen mango has 19 grams of sugar, 1 cup of butternut squash has 3 grams! I’m not advocating for a butternut squash only smoothie (I’m not sure that would taste all that great) but I like the idea of at least part of our smoothies being low in sugar. Plus, it turns out that butternut squash makes for a bright, creamy and delicious breakfast.
Whether you’re running out the door at 6am or desperately trying to wrangle a 2 year old to school by 9, give this butternut smoothie a shot.
- 1 frozen banana
- ½ cup frozen mango
- ¼ frozen apricots
- ⅔ cup frozen butternut squash
- 1 cup unsweetened almond milk
- Juice of half a lemon or orange, optional
- Place all ingredients in a blender and blend until smooth.
- You can make into a smoothie bowl if you'd like by placing in a bowl and topping with orange slices, blueberries, almonds, granola, etc.