Butternut squash smoothie bowl
Sweet, creamy and indulgent – this bowl provides comfort and satiation; perfect for the winter mornings or a healthy, nourishing dessert!
I can say with utmost confidence: when you end up devouring the same breakfast every single day for two weeks – you know it’s good! 🙂
This breakfast I originally started modifying from sweet potato as I found the sweet potatoes just slightly too clumsy to deal with. However, as I used butternut squash it created an even more velvety texture, just as much sweetness and versatility for batch cooking!
Although a cold breakfast, nonetheless it is utmost cosy, comforting and warming (because of the lovely pumpkin colour:)) – therefore perfect for these remaining winter months or really any time of the year!
This vibrant autumnal smoothie bowl provides over double of your recommended daily intake of vitamin A, in addition to a quarter of your RDI of vitamin C. Pretty good for the first meal of the day? Vitamin A and vitamin C are potent antioxidants, which means they hold anti-inflammatory properties, prevent cancer growth and a reduced risk of heart disease and diabetes. Vitamin A is particularly imperative for bone health, the immune system along with eye health. For those during pregnancy, vitamin A is vital for the growth and development of the fetus.
Furthermore, this carotenoid-rich butternut squash cooked, strengths the nutrients when they enter the bloodstream. So, definitely follow my advice and whole roast the squash before you puree it!
In addition to the abundant carotenoids, butternut squash also contains high amounts of vitamin E. Studies have proven this is particularly important for preventing mental decline and has protective properties against Alzheimer’s disease.
The high amount of fibre, mainly soluble present, aids with weight loss and constipation, but moreover it also helps to maintain blood sugar levels, reduce cardiovascular diseases and prevents diabetes. Fibre does this, as it cannot be broken down and therefore keeps the gastrointestinal tract active by passing this through the body. The fibre molecules also bide with LDL cholesterol particles to move them out of the body before they are absorbed.
To whole roast a butternut squash for this recipe simply prick the squash a few times before placing it in the oven at 350F/ 180C and roast it for 1 1/2 hours. To puree, once the squash is completely cool, slice the squash in half and scrap all of the flesh into a food processor before processing it to achieve a smooth, buttery consistency.
Feel free to switch this recipe up by substituting in pumpkin pie spice, almond extract or even maple syrup! Personally, I have discovered I also love topping this festive masterpiece with homemade granola, pomegranate seeds, pumpkin seeds, extra almond butter and a dollop of plant-based yoghurt!
If you enjoy this recipe, please tag me on instagram or pinterest so that I can see your delicious recreations or tell me recipes you would love to see me post next!
Butternut Squash Smoothie Bowl
- High speed blender
- ½ butternut squash puree*
- 1 small sliced banana, frozen
- 1 tangerine, peeled and segmented
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tsp almond butter
- 1 tbsp ground flaxseed
- ¼ cup plant-based milk
- Place the frozen banana, tangerine segments, pureed butternut squash and all other ingredients into the blender.
- Pulse the ingredients 5 - 10 times as this will make it easier for your blender to break down the banana. Then ultra-blend the ingredients for approximately 45 - 60 seconds or until completely smooth and well incorporated. If the mixture becomes stiff use a muddler to mix the ingredients
- Pour your smoothie into a bowl** and top it with topping of your choice e.g. granola, pomegranate seeds, goji berries, cacao nibs. Enjoy!
By JAMIE WATERS
Spread the word
“Change the world one smoothie bowl at a time"