Today, I was making some butternut squash puree for my babies (they have tried broccoli, cauliflower, sweet potato, carrot, apple, cucumber, banana, avocado, quinoa, buckwheat and butternut squash so far.) Then, I realized I had way too much leftover squash. In a case like this, I usually make a soup, but today I was craving something cold, so I made a smoothie instead. A pretty great one, I might add.
Butternut squash is rich in Vitamins A and C; and minerals, such as potassium and manganese. It is also rich in fiber. Butternut squash is good for blood sugar regulation and prevention of type 2 diabetes. The B-vitamin like compound d-chiro-inositol-a has been connected to blood sugar stabilization by multiple studies. Blood sugar regulation is also associated with other B-complex vitamins, and squash provides a good amount of five B-complex vitamins, such as B1, B3, B6, pantothenic acid, and folate.
Butternut Squash Smoothie
By June 6, 2011Published:
- Yield: 2 Servings
Today, I was making some butternut squash puree for my babies (they have tried broccoli, cauliflower, sweet potato, carrot, apple, …
- 1 cup Butternut squash peeled and cubed
- 1 Banana frozen
- 1 handful Almonds ( ideally, presoaked)
- 1 cup Cold water
- 1 teaspoon Cinnamon
- 1 pinch Ground nutmeg
- 1 pinch Ground cloves
- optional: 1 teaspoon Maple syrup
- Put the squash in a pot, cover with water, so there is about 1 inch of water over the squash. Bring to a boil and simmer for about 7 minutes, or until the squash gets soft (test with a fork.) Cool the squash in the refrigerator ( or freezer, if in a hurry.)
- Blend the squash with all other ingredients. Add more water if needed.
- Skill Level: Child Friendly