We’re being overrun by winter squash. Kabocha squash to be precise. I love my Full Belly Farm CSA, but sometimes when it rains, it pours squash. I was running out of ideas for how to prepare it and then along came a pumpkin pie smoothie recipe, which I found on HappyHerbivore.com. It might look like baby food, but trust me, it’s good. Thick and with just a tad of sweetness, you’ll feel very healthy for eating it even though it tastes like pie.
I used the HappyHerbivore.com recipe as inspiration, and mixed it up a bit:
Pumpkin Pie Smoothie
1 kabocha squash (or pie pumpkin or other sweet variety squash, prepared in advance)* Alternately, use 1 can pumpkin puree (not pumpkin pie mix)
1 cup soy mik
1 banana, preferably frozen
1 T agave nectar
1 t ginger
1 t cinnamon
1 t allspice
*Cut kabocha squash in half, remove seeds, and boil for 20 minutes or until tender. Once cool enough to touch, remove peel and cut into cubes. Refrigerate for at least 2 hours, preferably overnight.
Add all ingredients to a blender and blend until smooth. Pour into glasses and sprinkle with a hint of cinnamon for garnish. Just don’t swallow the big hunk of cinnamon on top like I did. You may have a coughing fit which detracts from the enjoyment of the smoothie.